Frozen Coffee Nut Tortoni Recipes

Steps:

• Toast almonds on a cookie sheet in 350 degree oven until edges turn golden brown.
• Add corn flake crumbs to almonds and divide in half.
• Cool.
• Whip cream until almost stiff and add confectioners sugar.
• Beat until stiff.
• Add coffee,vanilla and almond extract.
• In another bowl,beat egg whites until foamy,gradually add sugar and beat until stiff.
• Fold half the crumb mixture into egg white mixture and gently fold into whipped cream.
• Line 12 cupcake papers into cupcake tin and spoon mixture inches.
• Sprinkle remaining crumb mixture over tops.
• Freeze until firm.

Steps:

• In a small bowl, beat egg white until foamy. Gradually beat in sugar, and continue beating until thick and glossy; set aside.
• Whip cream in a large bowl. Carefully fold in sherry, almond extract, macaroon crumbs, ground almonds, and chopped red and green cherries. Gently fold egg white into cream mixture.
• Spoon into 8 paper baking cups placed in medium size muffin tray. Sprinkle with slivered almonds. Cover muffin tray with clear plastic wrap, then wrap with aluminum foil. Freeze overnight.
• To serve: Let sit for 5 minutes at room temperature, then garnish with maraschino cherry halves.

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--.

Steps:

• Sprinkle 1 cup wafer crumbs and 1/3 cup nuts onto bottom of 9-inch springform pan; cover with half the ice cream. Repeat layers. Top with remaining crumbs and nuts; press into ice cream with back of spoon to secure.
• Freeze 4 hours.
• Remove side of pan before cutting dessert into wedges to serve. Drizzle with caramel topping.

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.

Steps:

• 1. In a small mixer bowl at medium speed, beat egg white until foamy. Add coffee powder and salt and beat at high speed until soft peaks form. Gradually beat in 2 tablespoons splenda until stiff peaks form.2. In another small mixer bowl at medium speed, beat cream until stiff. Fold in almonds, 1/4 cup splenda, vanilla and almond extract just until combined. Gently fold in egg white mixture. Spoon into six paper cup-lined muffin-pan cups or small dessert dishes. Freeze at least 6 hours or overnight.3. To serve, garnish each with a cherry half. Can be eaten straight from the freezer.

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.