Cream with amaretto, raisins and caramel

Prepare the crème caramel with milk, according to the instructions on the package.

Crumbled amaretti and stir in 50 g of chopped obtained just cooked cream.

Pour the caramel is ready in 4 Fund conical moulds and, above, put a pinch of raisins.

Pour in the cream and let it cool stencils and consolidate.

Remove from pan and only when serving on 4 individual dessert plates.

Garnish each portion with the caramel part that will be remained at the bottom with stencils and other amaretti.

Tips: the macaroons can crumble in his hands or, on the work surface, with the rolling pin; to prepare the caramel in addition, moisten in a saucepan 2 tablespoons sugar with a few drops of water and place it on the fire until it becomes Brown.

Suggested wine: Moscato di Cagliari.