Amaretto Cream

Amaretto Cream Recipe

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Nicole Bredeweg


I'm, slowly, updating Just a Pinch with my entire cookbook. To this end, my husband and I are cooking the oldest recipes first (to see if they still make the test). This recipe was never in doubt. It is fabulous, elegant delicate yet flavorful. It originally comes from the World's Most Expensive Cookbook (our name for Great American Recipes -- cards that come through the mail).


★★★★★ 1 vote

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How to Make Amaretto Cream


  1. In a small mixer bowl, beat eggs on high speed for 2 minutes, or until slightly thick. Slowly beat in sugar and Amaretto.
  2. In a large mixer bowl, beat cream until it mounds softly.
  3. In a 1- to 2-quart pan, sprinkle gelatin over water; let stand for 5 minutes to soften. Heat over medium heat for 30 seconds, or until mixture begins to simmer. Remove from heat.
  4. Slowly beat gelatin into egg mixture. Add egg mixture to cream. Fold in to blend. Pour into disposable bowls. Refrigerate for 3 hours or until mold is set.

Printable Recipe Card

About Amaretto Cream

Course/Dish: Puddings
Main Ingredient: Alcohol
Regional Style: American

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