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
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
CHERRY TORTONI
Steps:
- Cook cherries:
- If using frozen cherries, thaw, reserving juices. Simmer cherries, 1/2 cup sugar, and liqueur in a 2- to 3-quart heavy saucepan, uncovered, stirring occasionally, until cherries are soft, about 5 minutes. Whisk together cornstarch and water until combined, then whisk into cherry mixture and boil 1 minute. Transfer to a shallow bowl and chill, uncovered, 1 hour.
- Make crust:
- Pulse 1 cup almonds in a food processor until finely ground (do not pulse to a paste). Transfer to a bowl and stir in wafer crumbs and butter with a fork until combined well. Pat crumb mixture evenly onto bottom and 1 1/2 inches up side of buttered springform pan, then freeze while making filling, about 30 minutes.
- Make tortoni filling:
- Beat egg whites with remaining 1/3 cup sugar, cream of tartar, and a pinch of salt in a medium metal bowl set over a saucepan of simmering water using a handheld electric mixer at medium-high speed until whites just hold soft peaks and instant-read thermometer registers 170°F, about 5 minutes. Remove bowl from saucepan and continue to beat whites until they just hold stiff peaks, about 2 minutes more.
- Beat cream with Marsala in another bowl at medium speed until it just holds stiff peaks. Fold in ground amaretti and half of whites gently but thoroughly. Fold in remaining whites and pour into crust in pan, smoothing top.
- Drain cherries in a sieve set over a bowl and reserve juices. Scatter cherries evenly over top of tortoni, then swirl cherries into tortoni with tip of a sharp knife for a marbled effect. Sprinkle top of tortoni with remaining 1/2 cup toasted sliced almonds and freeze, loosely covered, until firm, at least 4 hours.
- Let stand in pan at room temperature 10 minutes to soften slightly before serving. Carefully remove side of pan, then cut tortoni into wedges and serve with cherry juices.
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
FROZEN PUDDING TORTONI
A simply delicious treat!
Provided by My Food and Family
Categories Home
Time 3h10m
Yield Makes 8 servings, 1/2 cup each.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 2 g
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.
FROZEN ALMOND-CREAM DESSERTS
These little, frozen cheesecakes are a surefire crowd-pleaser, particularly when served with the peach puree. They're even great when made with a sugar substitute. -Eva Wright of Grant, Alabama
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine almonds and butter. Press onto the bottom of 12 paper- or foil-lined muffin cups. Cover and freeze for 10 minutes. , Meanwhile, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved; set aside. , In a small bowl, beat cream cheese and sugar until smooth. Gradually beat in milk and extract. Stir in gelatin mixture. Spoon into muffin cups; freeze until firm. , Remove desserts from the freezer 10 minutes before serving. Place the sauce ingredients in a blender; cover and process until pureed. Spoon onto dessert plates. Peel liners off desserts; invert onto peach sauce.
Nutrition Facts : Calories 170 calories, Fat 10g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 163mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 6g protein.
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