{"id":334,"date":"2016-11-10T14:51:01","date_gmt":"2016-11-10T21:51:01","guid":{"rendered":"http:\/\/olivereats.ca\/?p=334"},"modified":"2016-11-10T16:36:38","modified_gmt":"2016-11-10T23:36:38","slug":"amaretto-mousse","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2016\/11\/10\/amaretto-mousse\/","title":{"rendered":"Amaretto Mousse"},"content":{"rendered":"<p>Serves 8-10<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li class=\"ingredient\">4 tbsp butter<\/li>\n<li class=\"ingredient\">5 eggs<\/li>\n<li class=\"ingredient\">1 cup sugar<\/li>\n<li class=\"ingredient\">1 1\/2 tsp gelatin, unflavoured<\/li>\n<li class=\"ingredient\">3\/4 c macaroons, crushed<\/li>\n<li class=\"ingredient\">1 1\/2 tbsp Amaretto liqueur<\/li>\n<li class=\"ingredient\">1 1\/2 cup heavy cream, chilled<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3>\n<ol class=\"instructions\">\n<li class=\"instruction\">Melt butter in top of double boiler.<\/li>\n<li class=\"instruction\">In a bowl, beat eggs with sugar and add gelatin.\u00a0 Add to melted butter and cook, stirring constantly, until thickened (6-8 min).<\/li>\n<li class=\"instruction\">Remove from heat.<\/li>\n<li class=\"instruction\">Add \u00bd c crushed macaroons and the Amaretto.\u00a0 Blend well.\u00a0 Cool and then refrigerate until mixture beings to set.<\/li>\n<li class=\"instruction\">Whip cream to soft peaks. Gently fold into Amaretto mixture.\u00a0 Spoon into serving bowl or individual parfait glasses.<\/li>\n<li class=\"instruction\">Chill until set, about 4 hours.<\/li>\n<li class=\"instruction\">Just before serving, sprinkle with rest of crushed macaroons.<\/li>\n<\/ol>\n<p><\/div>\n<br \/>\n<!--more--><br \/>\nThanks to Pam Alloway for the recipe!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 8-10<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[6],"tags":[],"class_list":["post-334","post","type-post","status-publish","format-standard","hentry","category-dessert"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-5o","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/334"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=334"}],"version-history":[{"count":3,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/334\/revisions"}],"predecessor-version":[{"id":337,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/334\/revisions\/337"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=334"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=334"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=334"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}