| 1 | Whip the fresh, heavy cream. |
| 2 | Place in the refrigerator until ready to use. |
| 3 | Dissolve the gelatin powder in amaretto in a double boiler. |
| 4 | Keep warm until ready to use. |
| 5 | Combine the eggs and confectioners sugar in a separate double boiler. |
| 6 | Heat on low temperature until warm while whisking constantly. |
| 7 | Remove the egg and sugar mixture from heat and mix at high speed until consistency reaches firm peaks. |
| 8 | Fold the gelatin mixture into the eggs. |
| 9 | Fold in the whipped cream and add vanilla and almond extract to taste. |
| 10 | Fill dessert glasses and place in the refrigerator until firm (approximately 1 hour). |
| 11 | Garnish with sliced, toasted almonds. |
| 12 | This mousse is a very light dessert. |
| 13 | It is good to serve after a meal of many courses. |
