ALMOND TORTONI
These are really easy to make, and their flavor improves if they're made a few weeks in advance, and stored in the freezer.
Provided by dakota kelly
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 8h35m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 251.2 calories, Carbohydrate 18.4 g, Cholesterol 40.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 26 mg, Sugar 12.5 g
TORTONI, FROZEN ALMOND CREAM DESSERT
From the Soprano Family Cookbook. The cooking time is actually freezing time. Freeze for at least 4 hours, or overnight.
Provided by Ann Marie F
Categories Frozen Desserts
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 261.8, Fat 22.5, SaturatedFat 13.9, Cholesterol 101.6, Sodium 63.9, Carbohydrate 12.6, Fiber 0.1, Sugar 9, Protein 2.7
TORTONI
A wonderful Italian ice cream dessert I discovered when I worked at a banquet hall as a teen. Prep time does not include freezing.
Provided by JenniferK2
Categories Frozen Desserts
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
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.
TORTONI
Make and share this Tortoni recipe from Food.com.
Provided by andypandy
Categories Frozen Desserts
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix evaporated milk and sugar.
- Add macaroon crumbs.
- Let soak for one hour.
- Fold in the whipped cream, salt, and vanilla.
- Fill individual souffle cups.
- Sprinkle with additional crumbs and chopped cherries.
- Freeze.
- Serve with additional dollop of whipped cream.
Nutrition Facts : Calories 200.5, Fat 17.1, SaturatedFat 10.6, Cholesterol 63.5, Sodium 97, Carbohydrate 9.3, Sugar 5, Protein 3
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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