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.
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.
Time 30m Yield 6-8 serving(s) Number Of Ingredients 7 Steps:
Boil sugar and water together to form a syrup which spins a thread when dropped from the tip of a spoon. Beat egg yolks well; add syrup slowly, beating eggs during addition. Cook for 5 min. in double boiler. Remove from heat and beat well. Add the 1 c. macaroons and cool. Whip the cream and fold into cooled egg mixture. Fold in vanilla. Spread in a shallow container and top with the powdered macaroons to give a brown crust appearance. Freeze overnight. Note: This cannot be made in any kind of ice cream machine; the texture will be ruined.
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.
More about “biscuit tortoni recipes”
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.
