Party Tortoni Cream Recipe
Party Tortoni Cream is the perfect dessert for your parties! You can whip up this tasty Spumoni Elegante with ease! Try this wonderful recipe for yourself! Trust me, you will love it!
Ingredients
9 egg yolks
1/4 teaspoon salt
1 cup sugar
1/3 cup water
1/2 cup medium sherry
5 teaspoons vanilla extract
4 cups heavy or whipping cream
1 square semisweet chocolate
Maraschino cherries for garnish
Directions
1. Prepare collar for 2-quart souffle dish: From roll of waxed paper, tear off 26-inch strip; fold lengthwise into 26" by 6" strip. Wrap waxed-paper strip around outside of souffle dish so collar stands about 3 inches above rim. Secure with cellophane tape.
2. In small bowl, with mixer at high speed, beat egg yolks and salt until thick and lemon-colored, about 5 minutes.
3. In small saucepan over medium heat, heat sugar and water to 240 F. on candy thermometer or soft-ball stage (when small amount of mixture dropped into a bowl of very cold water forms a ball that flattens on removal from water). Beating at high speed, slowly beat hot sugar syrup into yolks and continue beating until mixture is very thick and cool, about 5 minutes. Stir in sherry and vanilla extract.
4. In large bowl, with mixer at medium speed, beat 3 1/2 cups heavy cream until soft peaks form. With rubber spatula or wire whisk, gently fold egg-yolk mixture into whipped cream. Spoon into souffle dish; freeze.
5. In heavy 1-quart saucepan over low heat, heat chocolate with 1 tablespoon heavy cream, stirring constantly, until chocolate melts. Remove saucepan from heat; cool chocolate to room temperature.
6. Beat remaining heavy cream; fold in melted chocolate. Decorate top of souffle with chocolate cream and cherries. Place dessert in freezer but do not cover until cream has hardened, then wrap with foil or plastic wrap; freeze until firm, at least 4 hours.
2. In small bowl, with mixer at high speed, beat egg yolks and salt until thick and lemon-colored, about 5 minutes.
3. In small saucepan over medium heat, heat sugar and water to 240 F. on candy thermometer or soft-ball stage (when small amount of mixture dropped into a bowl of very cold water forms a ball that flattens on removal from water). Beating at high speed, slowly beat hot sugar syrup into yolks and continue beating until mixture is very thick and cool, about 5 minutes. Stir in sherry and vanilla extract.
4. In large bowl, with mixer at medium speed, beat 3 1/2 cups heavy cream until soft peaks form. With rubber spatula or wire whisk, gently fold egg-yolk mixture into whipped cream. Spoon into souffle dish; freeze.
5. In heavy 1-quart saucepan over low heat, heat chocolate with 1 tablespoon heavy cream, stirring constantly, until chocolate melts. Remove saucepan from heat; cool chocolate to room temperature.
6. Beat remaining heavy cream; fold in melted chocolate. Decorate top of souffle with chocolate cream and cherries. Place dessert in freezer but do not cover until cream has hardened, then wrap with foil or plastic wrap; freeze until firm, at least 4 hours.
