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
It is quite feasible to track the history of transcribed cooking instructions way back into history, at least as far as early Egypt, and quite possibly further than that. However, mostly, these ancient cook books were just very simple hieroglyphic instructions for preparing food.
Interestingly, the oldest recipe discovered so far, according to Professor Solomon Katz, are some tablets in ancient Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated and blissful. Progressing into The time of the romans around 25BC a roman called Apicius compiled a few documents describing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, a very modern way of dining. Aspicius informs us how the cooks of Roman times used a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, fennel and asafoetida. Later, in the 15th century, people returning from the crusades brought us many foods and herbs from Arab cuisine, including basil and coriander. The introduction of these new foods and spices created an increase in recipe manuscripts, the majority of which are now in academic collections. During the following few hundred years, the upper-class families of Wesstern Europe strove to lay on the most exotic banquets, and consequentially cooks and their recipe collections could command a high salary. Notwithstanding that, it was during the nineteenth century that fine cookery and cookery books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, testing, and recording the recipes of their peers. By the advent of the 20th century, cooking books are starting to become popular mostly due to better eduction, more free time and having more money to spend. |
We hope you enjoy this Chocolate Tortoni recipe.
