Amaretti Panna Cotta With Amaretto Custard

• Panna Cotta
• 12 Amaretti cookies
• 1 tablespoon unflavored gelatin (one packet)
• 1 cup organic whole milk
• 1/2 cup organic cane sugar
• 1 teaspoon vanilla
• 1 pinch kosher salt
• Custard Sauce
• 3 large egg yolks
• 2/3 cup powdered sugar
• 1 and 1/2 cups scalded whole, organic milk
• 2 tablespoons Amaretto liqueur
• 1/2 teaspoon vanilla

1. Place cookies in a plastic baggie and smash into large crumbs with rolling pin. Sprinkle into the bottom of each ramekin.
2. Pour milk into measuring cup and sprinkle gelatin into it, allowing it to rest for 5 minutes. Pour milk into saucepan and stir over medium heat until gelatin dissolves but milk does not boil. This will take about 5 minutes.
3. Add the cream, sugar, vanilla and salt. Stir over medium heat until sugar dissolves, another 5 minutes. Remove from heat and pour or ladle into ramekins.
4. Cool in fridge 6 hours.
5. In a medium-sized bowl, beat the egg yolks with the sugar until light and fluffy. Gradually add the hot milk, stir and pour into medium-sized saucepan. Cook and whisk sauce until it begins to thicken but not boil. Remove from heat.
6. Pour sauce into medium-sized bowl, add the Amaretto and stir until sauce cools. Add vanilla once sauce is cool.
7. Run a small, sharp knife around the edge of each ramekin. Using two small plates, remove the panna cotta and flip so that the cookie side faces up. Puddle some custard sauce around the panna cotta and serve.

cotta, amaretti cookies, unflavored gelatin, milk, cane sugar, vanilla, kosher salt, custard sauce, egg yolks, powdered sugar, milk, liqueur, vanilla

Taken from food52.com/recipes/3698-amaretti-panna-cotta-with-amaretto-custard (may not work)