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
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
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/DESSERTS
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
4 Servings