| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| 2 | Squares unsweetened chocolate | |
| 6 | oz | Semi sweet chocolate |
| 1/2 | c | Chopped almonds |
| 4 | Egg whites | |
| 1/8 | ts | Cream of tartar |
| 1/8 | ts | Salt |
| 1/4 | c | Sugar |
| 2 1/2 | c | Whipping cream |
| 2 | ts | Sugar |
| 1 | tb | Vanilla |
| 6 | oz | Chopped candied red cherries |
INSTRUCTIONS
From: Nanette Blanchard (nanetteb@csn.org) Date: Mon, 24 Apr 1995 21:06:35 +0000 In a microwave oven or over boiling water, melt both kinds of chocolate. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form. Beat two cups of cream in a bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture. Small chunks of chocolate may remain. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff. Garnish each tortoni with a rosette of cream and a candied cherry. From The Gazette, 90/12/05 REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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