5 hours and 35 minutes

heavy cream, 1 cup
whole milk, 1 cup
white sugar, 2/3 cup
carob flour, 1/2 tsp
amaretto almond liqueur, 2 tbsp
unsweetened coffee, 2 tbsp + 1 cup
amaretti biscuits, to taste
unsweetened cocoa powder, to taste


Preheat the gelato machine before putting the bowl in. In a saucepan, over medium-high heat stir together milk, heavy cream, 2 tbsp of unsweetened coffee, carob flour and sugar, and bring the mixture to 85°C.
Add the amaretto almond liqueur, stir briefly and turn off the heat.
Let cool to room temperature and then refrigerate the custard until it is cold (4 hours minimum, but preferably overnight).
Pour the mixture into the basket of the gelato machine and process for about 30 minutes.
In the meantime arrange the soaked amaretti biscuits on the bottom of 6 single portion molds.
Fill the molds with the gelato, cover with plastic wrap and place the molds back into the freezer for at least 1 hour.
Remove the cake from the freezer about 10 minutes before serving.
Before serving, sprinkle the mini gelato cakes with unsweetened cocoa powder.

Thanks to LeCodette