1. Sprinkle the gelatin over 4 Tb. water and allow to soften about 15 minutes. 2. In a saucepan, melt the sugar over low heat until caramel color, about 5 minutes. Remove from heat. 3. In another saucepan, heat 1 cup cream to just a simmer. Gradually stir the hot cream into the caramel sugar. 4. Add the amaretto and gelatin. Allow to cool to room temperature. 5. Whip 1 cup of remaining cream until stiff. Gently fold it into the caramel mixture. 6. Spoon the mixture into 6 custard cups and refrigerate about 3 hours. 7. Crumble the amaretti cookies in a food processor. 8. Sprinkle the top of the custard with the crumbs and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
