Ingredients
2 sq unsweetened chocolate
6 oz semi sweet chocolate
1/2 cup chopped almonds
4 egg whites
1/8 tsp cream of tartar
1/8 tsp salt
1/4 cup sugar
2 1/2 cup whipping cream
2 tsp sugar
1 tbsp vanilla
6 oz chopped candied red cherries
Directions
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
Servings: 4 servings
Chocolate Tortoni Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
We can follow the history of meal recipes way back into ancient history, certainly as far as ancient Egypt, and possibly even further than that. Interesting though that maybe, sadly, these ancient recipes were just basic hieroglyphic or cunieform instructions for preparing food.
In fact, the oldest recipe discovered so far, according to academics are a few ancient tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled some scripts detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the roman meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also recounts how the ancient cooks made use of a wide range of herbs, including a few that will be familiar to modern cooks such as thyme, mint and dill. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, such as rosemary and coriander. These new spices and herbs led to an outbreak in publications on food, some of which are now in private libraries. For the centuries that followed, the rich families of Europe competed to lay on the most exotic meals, and because of this cooks and their recipe collections were at a premium. Even so, it was during the 1800s that fine cookery and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated the best years of their lives to assembling, verifying, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, recipe books were highly popular mostly as a result of higher levels of literacy, more free time and having more disposable income. |
We hope you enjoy this Chocolate Tortoni recipe.
