Amaretto Cinnamon Mousse

Ensure the gelatin is completely covered and only continue when it is soft and pliable.

Even a small drop of yolk in the egg whites can make whipping them difficult.

It is best to whisk in a bowl that is completely free of grease.

The mixture is ready when it has turned noticeably lighter and has a creamy, thick texture.

It is best to sieve the cinnamon briefly to avoid lumps.

Do not let the gelatin boil, otherwise it will lose its gelling power.

Check briefly halfway: it should thicken slightly but still be easy to stir.

Cold cream from the refrigerator whips faster and more stably.

Use a spatula and fold with large movements to keep the mousse airy.

For best results, spoon the mousse into dessert glasses and cool thoroughly.

Place the amarettini in a freezer bag and crush them with a rolling pin to keep your work surface clean.

Add the amarettini only shortly before serving so they remain nicely crunchy.