Summary

Ingredients

• 4 sheets gelatine, white
• 60 amarettini
• 300 ml cream
• 2 tablespoon amaretto, age. Amaretto syrup
• 150 ml champagne or sparkling wine

For decoration:

• Amarettini
• Cocoa powder

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Instructions

1. Soak the gelatine in cold water. Grind the Amarettini very finely in the chopper or alternatively in a freezer bag with a meat mallet or something similar. Beat the cold cream until stiff. Squeeze out the gelatine well. Stir the amaretto and 2 tablespoons of champagne into the cream with the hand mixer on the lowest setting for about 10 seconds. Fold in the remaining champagne. Then fold in the dissolved gelatine and the ground amarettini as well.
2. Put the finished mixture in a bowl or in glasses and let it cool for about 2 hours and let it set. Decorate the cream with cocoa powder and amarettini before serving.