Best Tartuffo Recipes
HAZELNUT TARTUFFO
Although originally made by surrounding a sour cherry with chocolate ice cream, then encrusting it with a chocolate shell, the variations on tartuffo are as myriad as they are on a sundae -- the ice cream can be any flavor and so can the shell. You can freeze coconut ice cream or strawberry or Burpled Rumple; bury a fruit or a nut inside or not; helmet it with dark or white chocolate or liquefied lemon. As long as it's a globe and cold and the inside is softer than the out, it's tartuffo.
Provided by Jonathan Reynolds
Categories dessert
Time 9h
Yield 5 servings
Number Of Ingredients 5
Steps:
- At least a day ahead of serving, shape the gelato into balls by arranging 5 squares of plastic wrap on a countertop and placing a portion of the gelato in the center of each. Bring the wrap around each and twist together to enclose. Mold each into a ball (the shape doesn't have to be perfect at this point), unwrap and push a cherry into each center. Rewrap. Place the balls on a baking sheet and freeze for at least 6 hours, rounding out the shape for the first hour. Remove plastic wrap from balls after about 2 hours.
- For the ganache coating, melt the chocolate in the top of a double boiler over simmering water and whisk in 1/2 cup heavy cream until completely smooth. Remove from the heat and cool completely. (Do not refrigerate.) The mixture should be about 70 degrees and will be thick enough to make a ribbon on itself when the whisk is lifted.
- Line a baking sheet with waxed paper. Working with one ball at a time, dip into the ganache to coat. Immediately sprinkle with some hazelnuts. Freeze 2 hours to harden and then store in a covered container in freezer until ready to serve.
- To serve, warm the remaining 1/4 cup of heavy cream and whisk into remaining ganache. Add the remaining hazelnuts. Serve as a sauce for tartuffo.
Nutrition Facts : @context http, Calories 775, UnsaturatedFat 25 grams, Carbohydrate 87 grams, Fat 45 grams, Fiber 6 grams, Protein 11 grams, SaturatedFat 16 grams, Sodium 548 milligrams, Sugar 51 grams, TransFat 0 grams
IL MULINO'S TARTUFFO
At a few spots in New York, the tartuffo rises to exceptional heights. At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert tray. Here, by combining tartuffo with a superbly foamy zabaglione, which is then strewn with crushed amaretti and fresh berries, dessert would seem reason enough to go to the restaurant.
Provided by Jonathan Reynolds
Categories dessert, side dish
Time 4h
Yield 6 servings
Number Of Ingredients 11
Steps:
- At least a day ahead of serving, shape the ice cream by arranging 6 squares of plastic wrap on a countertop and placing about 3/4 cup of vanilla ice cream in the center of 3 squares and 3/4 cup of chocolate ice cream in the center of each remaining square. Bring the wrap around the ice cream and twist the ends together to enclose. Mold each into a sphere (the shape doesn't have to be perfect at this point) and freeze for 1 hour. Line a baking sheet with waxed paper. Unwrap and cut each ball in half. Push half a cherry and 1/2 teaspoon of slivered almonds into the middle of each vanilla half. Press a chocolate half over each, rewrap and freeze on a prepared baking sheet for at least 6 hours or overnight.
- To coat the ice-cream balls, melt the chocolate in the oil in the top of a double boiler over simmering water. Remove from the heat and cool to room temperature. Quickly dip each ball into the mixture and place on the prepared baking sheet. Freeze 2 hours to harden and then wrap in wax paper and store in the freezer until ready to serve.
- Right before serving, split open each ball into quarters. Ladle the zabaglione or whipped cream to one side. Garnish with berries, cookies and confectioners' sugar.
TARTUFFO
Steps:
- With a small ice cream scoop, make walnut-sized balls of the chocolate ice cream. Shove a hazelnut into the center of each ball. Freeze. With a larger ice cream scoop, dig out flat globs of vanilla ice cream and pack it around the chocolate ice cream ball, covering completely. Freeze for 30 minutes. Roll in chocolate shavings and keep frozen.
PUMPKIN TARTUFFO SUNDAE
Steps:
- Heat soy milk and non-dairy topping with vanilla bean. Allow to steep, remove bean, scrape seeds and add back to milk. Add pumpkin puree.
- Combine sugar and egg whites. Temper over low flame and add back to milk mixture. Cook mixture, stirring constantly until thick. Place in freezer, stirring until mixture hardens, then freeze overnight.
- Serve with whipped non-dairy topping and sugarless candy garnish.
TARTUFFO
An easy, yet elegant dessert that is not only yummy but impressive to your family or guests. Chill time is not included in the prep time.
Provided by Judith N.
Categories Frozen Desserts
Time 30m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Scoop ice cream into 6 balls, using 1/2 cup ice cream for each.
- While ice cream is still in scoop, push a chocolate-covered cherry into the center of each.
- Place in a baking pan lined with plastic wrap and freeze at least 2 hours, until firm.
- Meanwhile, melt chocolate in top of double boiler over barely simmering water.
- Lay a long sheet of wax paper on an overturned jelly roll pan.
- Pour chocolate on the paper and spread it to cover the length and width of the paper using a thin metal spatula.
- Freeze until just before serving time.
- (Chocolate will get crackly hard).
- To serve: Break up chocolate into jagged pieces.
- Place a few pieces in bottoms of 6 dessert dishes.
- Top with ice cream balls and sprinkle each with the remaining chocolate pieces.
- (Desserts may be frozen at this time).
Nutrition Facts : Calories 118.4, Fat 12.4, SaturatedFat 7.6, Sodium 5.7, Carbohydrate 7, Fiber 3.9, Sugar 0.2, Protein 3
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