Best Christmas Tortoni Recipes
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
CHRISTMAS TORTONI
Enjoy this classic dessert made with cherries, almonds and cookie crumbs - perfect for Christmas.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h15m
Yield 8
Number Of Ingredients 5
Steps:
- Place paper or foil baking cup in each of 8 medium muffin cups, 2 1/2x1 1/4 inches. Mix cookie crumbs, almonds and 1/4 cup candied cherries; fold into ice cream.
- Divide ice-cream mixture among muffin cups. Decorate with red and green candied cherries. Freeze about 4 hours or until firm.
Nutrition Facts : Calories 360, Carbohydrate 41 g, Cholesterol 30 mg, Fiber 2 g, Protein 6 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 230 mg
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.
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
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
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