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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love