| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
April 1990 |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 1/2 |
ts |
Cornstarch |
| 1 |
lg |
Whol egg |
| 1 |
lg |
Egg yolk |
| 3/4 |
c |
Milk |
| 3 |
oz |
Unsweetened chocolate; chopped fine |
| 1 |
c |
Well-chilled heavy cream |
| 6 |
|
Glaceed cherries; halved |
| 1/3 |
c |
Blanched almonds; chopped coarse, |
|
|
; toasted lightly, |
|
|
; andcooled |
|
|
Half of a 3-ounce fine-quality; shaved with |
|
|
; bittersweet chocolate bar, avegetable peeler |
|
|
Twelve; (1 1/2-inch) foil |
|
|
; cups |
INSTRUCTIONS
In a bowl whisk together the sugar, the cornstarch, the whole egg, and the
yolk until the mixture is combined well and add the milk, scalded, in a
stream, whisking. In a saucepan bring the mixture to a boil over moderate
heat, whisking, boil it, whisking, for 2 minutes, and stir in the
unsweetened chocolate, stirring until the custard is smooth. Let the
custard cool, its surface covered with plastic wrap, and chill it until it
is cold. Stir in the cream and freeze the custard in an ice-cream freezer
according to the manufacturer's instructions until it is almost firm.
Transfer the ice cream to a metal bowl and freeze it until it is firm but
not solid.
Scoop out 1 portion with a 1 1/2-inch ice-cream scoop and level it with a
knife. Press a cherry half into the center of the scoop and turn out the
scoop into an ice-cube tray without the divider or a metal pan, turning it
flat side up. Make 11 more cherry-filled scoops in the same manner, turning
them out into 2 more ice-cube trays. Smooth the ice cream remaining in the
bowl and freeze it and the prepared ice-cream scoops until the ice cream is
firm but not solid. Working with 1 tray of scoops at a time, scoop out 1
portion of the ice cream from the bowl with the scoop, leveling it as
before, and press the leveled side against the leveled side of 1 of the
cherry-filled scoops. Smooth the edges of the scoops to form a smooth ball
and transfer the ball to the tray. Working quickly, make 11 more balls with
the remaining ice cream in the same manner and freeze them until they are
firm but not solid.
In a bowl combine well the almonds and the bittersweet chocolate, roll the
ice cream balls in the mixture, pressing the coating gently to make it
adhere, and transfer the confections to the foil cups. The confections may
be made 5 days in advance and kept covered and frozen.
Makes 12 tartufi.
Gourmet April 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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