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
TROPICAL SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 5m
Yield 1 serving
Number Of Ingredients 5
Steps:
- Place 2 scoops of ice cream in a dessert bowl. Top with some toasted coconut, nuts, whipped cream, a drizzle of caramel sauce and some extra coconut.
TOASTED ALMOND SUNDAES
Provided by Rachael Ray : Food Network
Categories dessert
Time 6m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Soften ice creams to scoop 10 seconds per pint in the microwave or set on kitchen counter 10 to 15 minutes. Put 1 scoop each of caramel ice cream and vanilla ice cream into dessert dishes. Top each with a shot of liqueur. Heat the dessert sauce 40 seconds in microwave (remove the metal top of jar). Pour caramel sauce over sundaes and top with whipped cream and bits of smoked almonds.
WONTON SUNDAES
Whether set on appetizer trays or dessert buffets, these cute little bites will surely disappear in no time. "I created the recipe by combining two of my favorite treats," says Betty Jo Morris of Little Rock, Arkansas.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- Place wonton wrappers on a work surface; spritz with butter-flavored spray. Combine 1 tablespoon sugar and cinnamon; sprinkle over wrappers. Press into miniature muffin cups coated with cooking spray. , Bake at 350° for 4-5 minutes or until lightly browned. Immediately remove wonton cups to an ungreased baking sheet. Bake 2-3 minutes longer or until bottoms of cups are lightly browned. Remove to a wire rack to cool completely., In a small bowl, beat the cream cheese, vanilla and remaining sugar until smooth. Stir in chocolate chips and pecans. Spoon into wonton cups. Top each with a cherry.
Nutrition Facts : Calories 83 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 74mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
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.
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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