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Almond Cream Cups |
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Serves: 8 Print this Recipe(Biscuit Tortoni) Category: Ice Cream (Gelato) When I was growing up, this was the standard Italian restaurant dessert, something like tiramisù has been for the last 15 years or so. Though it may be out of fashion, it is still delicious and easy to make. If you want a more elegant-looking dessert, spoon the mixture into parfait glasses or ramekins. The maraschino cherries add a touch of color, but you can leave them out if you prefer. 2 cups chilled heavy or whipping cream 1/2 cup confectioners' sugar 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract 2 egg whites, at room temperature Pint of salt 8 maraschino cherries, drained and chopped (optional) 2 tablespoons finely chopped toasted almonds 12 to 16 imported Italian amaretti cookies, finely crushed (about 1 cup crumbs) 1 At least 20 minutes before you are ready to whip the cream, place a large bowl and the beaters of an electric mixer in the refrigerator. Line a muffin tin with 8 pleated paper or foil cupcake liners. 2 Remove the bowl and beaters from the refrigerator. Pour the cream, sugar, and extracts into the bowl and whip the mixture at high speed until it holds its shape softly when the beaters are lifted, about 4 minutes. Refrigerate the whipped cream. 3 In a large clean bowl with clean beaters, whip the egg whites with the salt on low speed until foamy. Gradually increase the speed and beat until the whites hold soft peaks when the beaters are lifted. With a flexible spatula, gently fold the whites into the whipped cream. 4 Set aside 2 tablespoons of the amaretti crumbs. Fold the remaining crumbs, the cherries, and the almonds into the cream mixture. Spoon into the prepared muffin cups. Sprinkle with the reserved amaretti crumbs. 5 Cover with foil and freeze at least 4 hours or up to overnight. Remove from the refrigerator 15 minutes before serving. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Almond Cream Cups comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Livia’s Apple Cake Apricots in Lemon Syrup Berries with Lemon and Sugar Strawberries with Balsamic Vinegar Raspberries with Mascarpone and Balsamic Vinegar Cherries in Barolo Hot Roasted Chestnuts Fig Preserves Fig Preserves Chocolate-Dipped Figs Figs in Wine Syrup Dora’s Baked Figs Honeydew in Mint Syrup Oranges in Orange Syrup Oranges Gratinéed with Zabaglione White Peaches in Asti Spumante Peaches in Red Wine Amaretti-Stuffed Peaches Pears in Orange Sauce Pears with Marsala and Cream Pears with Warm Chocolate Sauce Rum-Spiced Pears Spiced Pears with Pecorino Poached Pears with Gorgonzola Pear or Apple Pudding Cake Warm Fruit Compote Venetian Caramelized Fruit Fruit with Honey and Grappa Winter Fruit Salad Grilled Summer Fruit Eat-and-Drink Dessert Warm Ricotta with Honey Coffee Ricotta Mascarpone and Peaches Chocolate Foam with Raspberries Tiramisù Strawberry Tiramisù Italian Trifle Zabaglione Chocolate Zabaglione Chilled Zabaglione with Berries Lemon Gelatin Orange Rum Gelatin Espresso Gelatin Panna Cotta Crème Brûlée Mascarpone and Coffee Cups Chestnut "Mountain" Chocolate Pudding Chocolate Chip Rice Pudding Coffee Caramel Custard Chocolate Crème Caramel Amaretti Caramel Custard Simple Syrup for Granita Lemon Granita Watermelon Granita Tangerine Granita Strawberry Wine Granita Coffee Granita Citrus and Campari Granita White Peach and Prosecco Granita Chocolate Sorbet Prosecco Lemon Slush Pink Prosecco Slush Cream Ice Cream Lemon Ice Cream Ricotta Ice Cream Mascarpone Ice Cream Cinnamon Ice Cream Espresso Ice Cream Walnut Caramel Ice Cream Honey Ice Cream with Nougat Amaretti Gelato Drowned Ice Cream Ice Cream with Balsamic Vinegar Ice Cream Truffles Almond Cream Cups Orange Spumone Almond Semifreddo Florentine Frozen Dome Cake Honeyed Mascarpone Sauce Fresh Strawberry Sauce Warm Berry Sauce Year-Round Raspberry Sauce Warm Chocolate Sauce * Fruit, Ice Cream, and Spoon Desserts |
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