Italian Amaretto Cream

1. 1

   Sprinkle the gelatin over 4 Tb. water and allow to soften about 15 minutes.

2. 2

   In a saucepan, melt the sugar over low heat until caramel color, about 5 minutes. Remove from heat.

3. 3

   In another saucepan, heat 1 cup cream to just a simmer. Gradually stir the hot cream into the caramel sugar.

4. 4

   Add the amaretto and gelatin. Allow to cool to room temperature.

5. 5

   Whip 1 cup of remaining cream until stiff. Gently fold it into the caramel mixture.

6. 6

   Spoon the mixture into 6 custard cups and refrigerate about 3 hours.

7. 7

   Crumble the amaretti cookies in a food processor.

8. 8

   Sprinkle the top of the custard with the crumbs and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.