Recipe courtesy of Victoria Granof
Yield:
Makes 6 servings
Level:
None

Ingredients

Directions

Line six 3-inch muffin or custard cups with paper cupcake liners.

In the top of a double boiler or a stainless steel mixing bowl set over a pot of simmering water (do not let the water touch the bottom of the bowl), whisk together the egg whites and sugar. Continue to whisk gently until the sugar is dissolved and the mixture is warm to the touch (test it with a clean finger). Remove from the heat and, with an electric mixer on medium-high speed, beat the mixture until white and fluffy and completely cool.

In a medium bowl, combine the cream and vanilla and, with the same beaters, whip until soft peaks form. Fold the whipped cream into the beaten egg whites until completely incorporated, then fold in the almonds. Spoon the schiumone into the prepared cups and freeze for at least 3 hours.

IDEAS YOU'LL LOVE

Chocolate and Vanilla Checkered Flag Cake

Recipe courtesy of Nancy Fuller

Frozen Vanilla Mousse (Schiumone)

Recipe courtesy of Victoria Granof

Frozen Lemon Mousse

Recipe courtesy of Gale Gand

Frozen Mango Mousse

Recipe courtesy of Gale Gand

Frozen Orange Mousse

Recipe courtesy of Gale Gand

Frozen Lemon Mousse

Recipe courtesy of Martha Stewart

Frozen Mocha Mousse

Recipe courtesy of Ina Garten

Frozen Lime Mousse

Recipe courtesy of Curtis Aikens

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking