| 3 teaspoons gelatine |
|
leave to dissolve |
|
Whisk to dissolve, cool 5 minutes |
Pour into 6 150ml moulds, lightly oiled with olive or almond oil. Chill 4 hours. |
| 1 1/2 cups milk |
|
3 tablespoons |
| rest |
heat gently, stirring, until almost boiling |
| 1 1/2 cups cream |
|
| 1/3 cup sugar |
|
| 2 tablespoons Amaretto |
|
stir in |
|