Biscuit Tortoni Food

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BISCUIT TORTONI



Biscuit Tortoni image

Make and share this Biscuit Tortoni recipe from Food.com.

Provided by IAcupcake

Categories     Frozen Desserts

Time 10m

Yield 1 pan

Number Of Ingredients 6

2 cups milk
2 cups whipping cream
1/4 cup sugar
1/2 teaspoon almond extract
2 (3 1/2 ounce) packages instant vanilla pudding
2/3 cup vanilla wafer crumbs

Steps:

  • Pour milk and cream into a large bowl. Add sugar, almond extract, and pudding.
  • Mix slowly with beater for at least 1 minute. Pour into a 9 inch springform pan. Let stand for 3 minutes.
  • Top with crumbs and freeze overnight. Let stand at room temperature for 15 minutes before serving.

Nutrition Facts : Calories 3595.5, Fat 224.5, SaturatedFat 129.1, Cholesterol 720.4, Sodium 3657.5, Carbohydrate 372.6, Fiber 3, Sugar 229.6, Protein 32.3

BISCUIT TORTONI



Biscuit Tortoni image

Provided by Food Network

Categories     dessert

Time 6h

Number Of Ingredients 12

4 ounces almond paste
1/2 teaspoon almond extract
1/2 cup confectioners' sugar
1 large egg white
Tortoni cream, recipe follows
1/4 cup almonds, sliced
2 cups heavy cream
1 1/4 cups macaroon crumbs
1/4 cup confectioners' sugar
2 tablespoons dark rum
1 teaspoon vanilla extract
8 candied cherries

Steps:

  • Set a rack in the middle of the oven and preheat the oven to 350 degrees. In a mixing bowl, with an electric mixer, slowly beat the almond paste, almond extract, and confectioners' sugar until completely blended. Add the egg white and beat until smooth. Let the batter rest in the refrigerator for 15 minutes. Spoon the batter into a pastry bag fitted with a 1/2-inch tip. Pipe out 1-inch mounds of the batter onto a parchment-lined or nonstick cookie sheet. Bake for 15 to 20 minutes, until puffed and tan. Set on a rack to cool. When completely cool and crisp, chop the macaroons in a food processor. You should have approximately 1 1/4 cups of crumbs.
  • Tortoni Cream: Spread out almonds on a cookie sheet and place in a preheated 325 degree oven for 3 minutes. Turn tray around, toss nuts with a metal spatula and toast for another 3 minutes. In a large bowl, mix together 1 cup of cream, the macaroon crumbs and confectioners' sugar. Chill for 30 minutes. Mix in the rum and vanilla and chill for another 30 minutes. Whip the remaining 1 cup of cream to soft peaks and fold into the macaroon mixture.
  • Divide the mixture among eight 4-ounce paper cups. Top with the almonds and cherries, if desired. Freeze for 4 hours or until firm.

ALMOND TORTONI



Almond Tortoni image

These are really easy to make, and their flavor improves if they're made a few weeks in advance, and stored in the freezer.

Provided by dakota kelly

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 8h35m

Yield 8

Number Of Ingredients 11

1 egg white
¼ cup confectioners' sugar
1 cup heavy cream
1 teaspoon sherry wine or Marsala
1 teaspoon almond extract
1 cup almond macaroon crumbs
½ cup ground almonds
6 red maraschino cherries, chopped
6 green maraschino cherries, chopped
¼ cup slivered almonds
4 maraschino cherries, halved for garnish

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.

Nutrition Facts : Calories 251.2 calories, Carbohydrate 18.4 g, Cholesterol 40.8 mg, Fat 18.7 g, Fiber 1.6 g, Protein 4.4 g, SaturatedFat 7.4 g, Sodium 26 mg, Sugar 12.5 g

TORTONI



Tortoni image

Tortoni, a frozen mousse speckled with crushed macaroons, became the rage in Paris in the early 19th century, wended its way to America, where it found a ravenous following, and then evaporated from our culinary memory.

Provided by Amanda Hesser

Categories     dessert

Time 1h

Yield Serves 8

Number Of Ingredients 5

12 macaroons (see recipe for Apple Crisp, or use store-bought)
3/4 cup sugar
3 eggs, separated
1 teaspoon vanilla
2 cups heavy cream

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.

Nutrition Facts : @context http, Calories 468, UnsaturatedFat 9 grams, Carbohydrate 43 grams, Fat 32 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 21 grams, Sodium 133 milligrams, Sugar 37 grams, TransFat 0 grams

TORTONI



Tortoni image

A wonderful Italian ice cream dessert I discovered when I worked at a banquet hall as a teen. Prep time does not include freezing.

Provided by JenniferK2

Categories     Frozen Desserts

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

1 quart vanilla ice cream, softened
1/4 cup pecans, chopped and toasted
4 tablespoons maraschino cherries, chopped
1 teaspoon rum extract
1 teaspoon vanilla
8 teaspoons whipped cream
8 maraschino cherries

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.

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  • Beat egg white (at room temperature) in a medium mixing bowl until foamy. Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form. Fold in 1 cup whipped cream and macaroon crumbs, reserving 1 tablespoon crumbs for garnish. Add 3 tablespoons brandy and cherry juice.
  • Place eight individual paper muffin cups in a muffin pan. Spoon mixture evenly into cups. Lightly cover with plastic wrap, and freeze until set.
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