Italian Amaretto Cream
Submitted for the 'Zaar World Tour 2005 Prep time does not include chilling time
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Sprinkle the gelatin over 4 Tb. water and allow to soften about 15 minutes.
In a saucepan, melt the sugar over low heat until caramel color, about 5 minutes. Remove from heat.
In another saucepan, heat 1 cup cream to just a simmer. Gradually stir the hot cream into the caramel sugar.
Add the amaretto and gelatin. Allow to cool to room temperature.
Whip 1 cup of remaining cream until stiff. Gently fold it into the caramel mixture.
Spoon the mixture into 6 custard cups and refrigerate about 3 hours.
Crumble the amaretti cookies in a food processor.
Sprinkle the top of the custard with the crumbs and serve.
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