Total Time
45mins
Prep 20 mins
Cook 25 mins

Submitted for the 'Zaar World Tour 2005 Prep time does not include chilling time

Ingredients Nutrition

Directions

  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.

Reviews

(3)
Most Helpful

Wopderful! I served this delicious cream with your Strawberries in Balsamic and it was an inspired combination (if I do say so myself ;-)). So glad I chose to make this.

evelyn/athens July 13, 2006

Mmm, I love Amaretto. Good idea making a Cream of it. I found this a little bland version and would decrease amount of cream quite radically, but I always do the same with creamy desserts, use less cream to get more concentrated flavor.

rosslare April 20, 2006

This was delicious! The amaretti cookies are a perfect topping for the Amaretto Cream. Maybe it's my stove, but I find it impossible to melt/carmelize sugar on low heat, so I did have to crank the heat up much higher. Great dessert, Pot Scrubber--thanks!

GaylaJ September 02, 2005

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