Ingredients for Italian Amaretto Cream
- Unflavored Gelatin
- Water
- 1/2 cup granulated sugar
- Heavy Cream
- 1/4 cup amaretto liqueur
- 1/2 cup amaretti cookies
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How to Make Italian Amaretto Cream
- Sprinkle the 2 teaspoons of gelatin over 4 tablespoons of cold water in a small bowl and allow to soften for 15 minutes.
- In a medium saucepan, melt 1/2 cup of granulated sugar over low heat, stirring occasionally, until it turns a rich caramel color (about 5 minutes). Watch carefully to prevent burning.
- Remove the caramel from the heat.
- In a separate saucepan, heat 1 cup of heavy cream over medium-low heat until it just begins to simmer. Do not boil.
- Slowly whisk the hot cream into the caramel, stirring constantly until smooth and well combined.
- Stir in the 1/4 cup of amaretto liqueur and the softened gelatin mixture.
- Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming.
- In a large bowl, whip 1 cup of cold heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cooled caramel mixture until just combined. Be careful not to overmix.
- Spoon the mixture into 6 custard cups or ramekins.
- Refrigerate for at least 3 hours, or until set.
- Before serving, crumble 1/2 cup of amaretti cookies in a food processor or by hand.
- Sprinkle the crumbled amaretti cookies over the top of each chilled custard and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
66g
Fat
92g
Carbs
7g
