| 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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