Frozen Tortoni 1972 Food

TORTONI

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.

FROZEN TORTONI 1972

Steps:

• beat softened cream cheese with all other ingredients, until smooth and thick fluffy.
• Fold in crumbs, combing well.
• Place paper baking cups in muffin tins.
• Spoon prepared mixture into liners.
• Cover and freeze--.
• Garnish with cherry on stem and a drizzle of melted semisweet chocolate--.

FROZEN PUDDING TORTONI

Steps:

• Beat pudding mix, half-and-half and extract in large bowl with whisk 2 min. Gently stir in COOL WHIP.
• Spoon into 8 individual dessert dishes or paper-lined medium muffin cups. Sprinkle with chopped cookies.
• Freeze 3 hours or until firm. Freeze leftovers.

CHOCOLATE TORTONI

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.

TORTONI

Steps:

• Scoop ice cream into a bowl; stir until smooth but not melted.
• Stir in pecans, chopped cherries, rum extract and vanilla.
• Spoon into foil baking cups; freeze until firm.
• To serve, garnish each with 1 t whipped cream and a cherry.

NAPOLI DESSERT 1972

Steps:

• Line a loaf pan with saran plastic wrap, leaving overhang to wrap over the top.
• Whip the whipping cream until almost stiff, add in the marshmallow cream gradually while still whipping.Fold in the fruits and flavourings of choice.
• Pour into the lined pan cover well and freeze.
• To serve remove and slice, serve with brandied cherries or marachinos and extra toasted almonds, or pecans.

TORTONI, FROZEN ALMOND CREAM DESSERT

Steps:

• Put the cookies in a small heavy-duty plastic bag and crush them with a heavy object.
• There should be about 1/4 cup crumbs.
• Combine the cream, confectioners' sugar, vanilla and almond extract in a large chilled bowl.
• Beat with a hand-held electric mixer on high speed until the cream holds soft peaks when the beaters are lifted.
• In a clean bowl, with clean beaters, beat the egg whites with the salt on low speed until foamy.
• Gradually increase the speed and beat until the the whites hold soft peaks.
• Fold the whites into the whipped cream.
• Spoon the mixture into 8 wine goblets.
• Sprinkle the tortoni with the amaretti crumbs.
• Cover with plastic wrap and freeze for at least 4 hours, or overnight.
• Remove from freezer 15 minutes before serving.

FROZEN PUDDING TORTONI

Steps:

• Pour half-and-half and almond extract into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping and cookies. Stir in cherries, if desired.
• Spoon evenly into 8 individual dessert dishes or paper-lined medium muffin cups.
• Freeze 3 hours or until firm. Store leftover desserts in freezer.

VANILLA ALMOND TORTONI

Steps:

• Combine ricotta, sugar, vanilla extract, almond extract, and nutmeg in a food processor. Pulse until the mixture is smooth, about 5 seconds. Add the frozen yogurt and pulse to combine, about 5 seconds longer.
• Transfer the mixture to a 9xl3-inch metal baking pan, or a shallow plastic tub and cover with plastic wrap or a lid. Freeze until partially frozen, about 3 hours.
• Transfer the mixture to a food processor and pulse until almost smooth. Do not overprocess. Return the mixture to the pan, cover, and freeze until firm, about 3 hours longer. Let stand at room temperature for 10 minutes to soften before serving.
• For individual treats, you can freeze the tortoni in paper cups. Divide the mixture into twelve 4-ounce paper cups and freeze until solid, at least 4 hours, or overnight. Before serving, remove the cup and top with a sprinkle of nutmeg and toasted sliced almonds, if desired.

BISQUE TORTONI

Steps:

• Beat egg yolks with sugar over a hot fire until steam begins to rise.
• Remove from the fire to ice and continue beating until the mixture becomes quite stiff.
• Stir in bisque crumbs.
• Pour into a 2-quart brick or melon mold thinly lined with frozen apricots.
• Pack in ice and salt for two hours.
• Be careful to overfill the mold, as the mixture will shrink a little.