Add all ingredients (except de Amaretto) together in a thermal blender.
Heat up to 90°C. After cooling, add the Amaretto.
Place for a minimum of 2 hours in the refrigerator.
Pour into a siphon bottle and insert two pressure cartridges.

Pipe the contents into an ice cream spoon and allow to float on the surface of the liquid nitrogen. After 5 seconds, turn onto the other side and cook once again for 5 seconds. Quickly remove from the bowl and carefully let it roll into a porcelain bowl. Eat with the hands.