Tortoni Frozen Almond Cream Dessert Recipes

Steps:

• Put the cookies in a small heavy-duty plastic bag and crush them with a heavy object.
• There should be about 1/4 cup crumbs.
• Combine the cream, confectioners' sugar, vanilla and almond extract in a large chilled bowl.
• Beat with a hand-held electric mixer on high speed until the cream holds soft peaks when the beaters are lifted.
• In a clean bowl, with clean beaters, beat the egg whites with the salt on low speed until foamy.
• Gradually increase the speed and beat until the the whites hold soft peaks.
• Fold the whites into the whipped cream.
• Spoon the mixture into 8 wine goblets.
• Sprinkle the tortoni with the amaretti crumbs.
• Cover with plastic wrap and freeze for at least 4 hours, or overnight.
• Remove from freezer 15 minutes before serving.

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.

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.

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.