Italian Amaretto Cream

"Submitted for the 'Zaar World Tour 2005 Prep time does not include chilling time"
 
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photo by Bonnie G #2 photo by Bonnie G #2
photo by Bonnie G #2
photo by GaylaJ photo by GaylaJ
Ready In:
45mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • 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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Reviews

  1. Made for Potsie's Cook-a-thon, simple and delicious followed the recipe just as written, everyone in the family enjoyed it's creamy goodness,
     
  2. 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.
     
  3. 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.
     
  4. 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!
     
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RECIPE SUBMITTED BY

Peace, peeps!
 
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