CHOCOLATE TORTONI
Make and share this Chocolate Tortoni recipe from Food.com.
Provided by Vina7737
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a microwave oven or over boiling water, melt both kinds of chocolate.
- Set aside to cool.
- Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes.
- Beat egg whites with cream of tartar and salt until foamy white.
- Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form.
- Beat two cups of cream in a bowl until stiff.
- Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well.
- Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture.
- Small chunks of chocolate may remain.
- Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter).
- Freeze until firm. four hours or overnight.
- Beat remaining 1/2 cup of cream in a small bowl until stiff.
- Garnish each tortoni with a rosette of cream and a candied cherry.
Nutrition Facts : Calories 1121.6, Fat 94.1, SaturatedFat 53.4, Cholesterol 203.8, Sodium 298.2, Carbohydrate 75, Fiber 12.2, Sugar 51, Protein 18
TORTONI
Tortoni, a frozen mousse speckled with crushed macaroons, became the rage in Paris in the early 19th century, wended its way to America, where it found a ravenous following, and then evaporated from our culinary memory.
Provided by Amanda Hesser
Categories dessert
Time 1h
Yield Serves 8
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
- Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
- Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
- When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
- Whip the cream and fold it into the egg mixture.
- Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
- Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.
Nutrition Facts : @context http, Calories 468, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 21 grams, Sodium 133 milligrams, Sugar 37 grams, TransFat 0 grams
RACHAEL RAY'S TORTONI
A recipe from Rachael Ray's early days on the foodnetwork I had written down in my notebook. I was surprised it hadn't been posted here yet so here it is!
Provided by linguinelisa
Categories Frozen Desserts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together softened vanilla ice cream (you can soften it in the microwave on defrost for up to 1 minute), crushed coconut cookies, semi-sweet chocolate chips and chopped cherries. Refreeze for at least 1 hour.
- When ready to serve, scoop ice cream into 6 serving bowls. Top with heated hot fudge sauce or chocolate syrup and nut topping. Garnish each sundae with a whole cherry and serve.
Nutrition Facts : Calories 477.4, Fat 24, SaturatedFat 13.7, Cholesterol 38.7, Sodium 234.3, Carbohydrate 63.4, Fiber 3.2, Sugar 57.2, Protein 6.8
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