Text 24020, 92 rader
Skriven 2015-02-14 07:00:16 av Dave Drum (1:261/38.0)
Ärende: Gourmet 169
===================
 * Originally in: fido.HOME_COO

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Cherry Tortoni
 Categories: Desserts, Fruits, Nuts, Wine
      Yield: 10 servings

  2 1/4 c  Fresh or frozen (not thawed)
           - pitted sour cherries
    1/2 c  + 1/3 cup sugar
      2 tb Di Saronno Amaretto or other
           - almond-flavored liqueur
  1 1/2 ts Cornstarch
      1 tb Cold water
  1 1/2 c  Sliced almonds; toasted and
           - cooled completely
  1 1/4 c  Fine vanilla-wafer crumbs
    1/4 c  Unsalted butter; melted
      4 lg Egg whites
    1/2 ts Cream of tartar
  1 1/3 c  Chilled heavy cream
      2 tb Sweet Marsala wine or sweet
           - Sherry
    3/4 c  Coarse ground amaretti
           - cookies

  SPECIAL EQUIPMENT: a 9" to 9 1/2" springform pan; an
  instant-read thermometer

  The tart cherries brighten the classic flavor of almond in
  this tortoni.

  COOK CHERRRIES: If using frozen cherries, thaw, reserving
  juices. Simmer cherries, 1/2 cup sugar, and liqueur in a 2
  to 3 quart heavy saucepan, uncovered, stirring
  occasionally, until cherries are soft, about 5 minutes.
  Whisk together cornstarch and water until combined, then
  whisk into cherry mixture and boil 1 minute. Transfer to a
  shallow bowl and chill, uncovered, 1 hour.

  MAKE CRUST: Pulse 1 cup almonds in a food processor until
  fine ground (do not pulse to a paste). Transfer to a bowl
  and stir in wafer crumbs and butter with a fork until
  combined well. Pat crumb mixture evenly onto bottom and 1
  1/2" up side of buttered springform pan, then freeze while
  making filling, about 30 minutes.

  MAKE TORTONI FILLING: Beat egg whites with remaining 1/3
  cup sugar, cream of tartar, and a pinch of salt in a med
  metal bowl set over a saucepan of simmering water using a
  handheld electric mixer at medium-high speed until whites
  just hold soft peaks and instant-read thermometer
  registers 170øF/77øC, about 5 minutes. Remove bowl from
  saucepan, continue to beat whites until they just hold
  stiff peaks, about 2 minutes more.

  Beat cream with Marsala in another bowl at medium speed
  until it just holds stiff peaks. Fold in ground amaretti
  and half of whites gently but thoroughly. Fold in
  remaining whites and pour into crust in pan, smoothing
  top.

  Drain cherries in a sieve set over a bowl and reserve
  juices. Scatter cherries evenly over top of tortoni, then
  swirl cherries into tortoni with tip of a sharp knife for
  a marbled effect. Sprinkle top of tortoni with remaining
  1/2 cup toasted sliced almonds and freeze, loosely
  covered, until firm, at least 4 hours.

  Let stand in pan at room temperature 10 minutes to soften
  slightly before serving. Carefully remove side of pan, then
  cut tortoni into wedges and serve with cherry juices.

  COOKSÆ NOTE: Tortoni can be frozen up to 1 week

  Recipe by Gina Marie Miraglia Eriquez

  July 2003 | Gourmet

  Serves 10

  Meal Master Format by Dave Drum - 19 July 2008

  Uncle Dirty Dave's Archives

MMMMM

... 19 out of 20 men who have tried Camels, prefer women.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)