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
BISCUIT TORTONI
Steps:
- Set a rack in the middle of the oven and preheat the oven to 350 degrees. In a mixing bowl, with an electric mixer, slowly beat the almond paste, almond extract, and confectioners' sugar until completely blended. Add the egg white and beat until smooth. Let the batter rest in the refrigerator for 15 minutes. Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Pipe out 1-inch mounds of the batter onto a parchment-lined or nonstick cookie sheet. Bake for 15 to 20 minutes, until puffed and tan. Set on a rack to cool. When completely cool and crisp, chop the macaroons in a food processor. You should have approximately 1 1/4 cups of crumbs.
- Tortoni Cream: Spread out almonds on a cookie sheet and place in a preheated 325 degree oven for 3 minutes. Turn tray around, toss nuts with a metal spatula and toast for another 3 minutes. In a large bowl, mix together 1 cup of cream, the macaroon crumbs and confectioners' sugar. Chill for 30 minutes. Mix in the rum and vanilla and chill for another 30 minutes. Whip the remaining 1 cup of cream to soft peaks and fold into the macaroon mixture.
- Divide the mixture among eight 4-ounce paper cups. Top with the almonds and cherries, if desired. Freeze for 4 hours or until firm.
BISQUE TORTONI
Make and share this Bisque Tortoni recipe from Food.com.
Provided by troyh
Categories Dessert
Time 2h20m
Yield 2 quarts
Number Of Ingredients 6
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.
Nutrition Facts : Calories 734.5, Fat 24.4, SaturatedFat 8.8, Cholesterol 1132.8, Sodium 44.1, Carbohydrate 116.7, Sugar 113.8, Protein 14.6
BISQUE TORTONI
From Restaurant Sclafani in New Orleans, courtesy of owner/chef Peter Sclafani as published in the Milwaukee Sentinel January 7, 1951. Cooking time is freezing time.
Provided by Molly53
Categories Frozen Desserts
Time 3h30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Make a syrup with the sugar and hot water; boil until the syrup is thick and spins a short thread when dropped from a spoon.
- Beat egg yolks with warm water and salt until thick and golden.
- Pour the hot syrup over the egg yolk mixture, stirring constantly until fully incorporated.
- Cook in double boiler until the mixture thickens.
- Remove from heat and cool; stir in vanilla and sherry wine.
- Stir mixture into the whipped cream.
- Pour into paper-lined muffin pan cups or chilled ramekins; sprinkle the tops with finely chopped mixed nuts.
- Place cups into freezer for about three hours.
Nutrition Facts : Calories 308.7, Fat 23.4, SaturatedFat 12, Cholesterol 148.2, Sodium 64.3, Carbohydrate 18.5, Fiber 0.6, Sugar 15.7, Protein 3.4
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- Beat egg white (at room temperature) in a medium mixing bowl until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1 cup whipped cream and macaroon crumbs, reserving 1 tablespoon crumbs for garnish. Add 3 tablespoons brandy and cherry juice.
- Place eight individual paper muffin cups in a muffin pan. Spoon mixture evenly into cups. Lightly cover with plastic wrap, and freeze until set.
- Dollop each with additional whipped cream; sprinkle with reserved macaroon crumbs, and top with a cherry. Serve on individual dessert plates.
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