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A decadent, Amaretto-kissed sweet cream
laced with bits of maraschino cherries and almonds. Serve in
stemmed glasses.
Amaretto Chantilly
- 3 3/4 cups miniature marshmallows
- 2/3 cup Amaretto
- 1 tablespoon lemon juice
- 1/4 teaspoon almond extract
- 1/2 cup chopped maraschino cherries
- 2 cups heavy cream
- 2 tablespoon finely chopped almonds or
pistachios
- Combine miniature marshmallows and Amaretto
in top of a double boiler; bring water to a boil. Cook until
marshmallows melt, stirring occasionally. Stir in lemon juice,
almond extract and cherries. Cool slightly.
- Beat heavy cream until soft peaks form;
gently fold into cooled marshmallow/amaretto mixture.
- Spoon into individual serving dishes and
sprinkle with chopped almonds or pistachios. Cover and freeze.
Makes 8 servings.
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