Ingredients

Instructions

  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.