Best 7 Il Mulinos Tartuffo Recipes

TARTUFO (ITALIAN ICE CREAM) RECIPE

Steps:

• Gather the ingredients.
• Let the ice creams stand at room temperature for 10 minutes to soften slightly. Line 6 small (about 5-ounce) ramekins or bowls with plastic wrap.
• In a food processor , grind the chocolate wafer cookies. If you don't have a food processor you can place the cookies in a sealable plastic bag and use a rolling pin to crush them as fine as possible. Place the crumbs into a medium bowl and set aside.
• Using a spoon scoop some vanilla ice cream into each plastic-lined ramekin about halfway full.
• Place a cherry on top of the ice cream in the center of each scoop.
• Scoop enough pistachio ice cream over the cherry to fill the rest of the ramekin.
• Sprinkle 1 tablespoon of the cookie crumbs to cover the surface of the pistachio ice cream and pull the edges of the plastic wrap together to close. Freeze for at least 3 hours.
• Meanwhile, make the magic shell by melting the chocolate in a large microwave-safe bowl at increments of 45 seconds, giving a little stir between heatings. When it is almost completely melted take it out of the microwave and stir using the residual heat to melt the rest.
• Add the coconut oil and whisk until completely combined and smooth.
• Take the ramekins out of the freezer and unwrap each tartufo, placing them cookie-crumb-side-down on a wire rack over a parchment-lined rimmed sheet tray.
• Pour the magic shell over each dome of ice cream to completely coat. Tap the sheet tray on the counter lightly to shake off any excess chocolate.
• Carefully lift each tartufo off the wire rack using a small offset spatula and gently place them one at a time in the bowl of cookie crumbs. Roll the tartufo to coat, gently pressing the crumbs into the chocolate, if necessary, to make them stick.
• Place them on a plate and freeze for 1 hour before serving. Or wrap each one individually in plastic wrap and store them in a large air-tight container in the freezer until needed.

TARTUFO

Steps:

• Caramel sauce:
• In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water.
• Bring to a simmer and cook until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream, vanilla extract and salt. Set aside to cool to room temperature.
• Tartufo:
• Combine the cookie crumbs and chocolate chunks in a large resealable bag.
• Using a large round ice cream scoop, scoop out a ball of ice cream and leave it in the scoop. Poke a hole in the center of the scoop with a handle of a wooden spoon and put a cherry into the hole. Cover the hole with a bit of ice cream and put the scoop of ice cream into the bag of cookies and chocolate pieces. Shake around pressing gently to completely coat the ice cream. Put the scoop on a tray and freeze for 30 minutes. Repeat the process with remaining ingredients.
• Before serving, divide the caramel sauce among 4 plates. Remove the Tartufos from the freezer and slice them in half. Arrange 2 halves on each plate and garnish with mint sprigs.

IL MULINO'S TARTUFFO

Steps:

• At least a day ahead of serving, shape the ice cream by arranging 6 squares of plastic wrap on a countertop and placing about 3/4 cup of vanilla ice cream in the center of 3 squares and 3/4 cup of chocolate ice cream in the center of each remaining square. Bring the wrap around the ice cream and twist the ends together to enclose. Mold each into a sphere (the shape doesn't have to be perfect at this point) and freeze for 1 hour. Line a baking sheet with waxed paper. Unwrap and cut each ball in half. Push half a cherry and 1/2 teaspoon of slivered almonds into the middle of each vanilla half. Press a chocolate half over each, rewrap and freeze on a prepared baking sheet for at least 6 hours or overnight.
• To coat the ice-cream balls, melt the chocolate in the oil in the top of a double boiler over simmering water. Remove from the heat and cool to room temperature. Quickly dip each ball into the mixture and place on the prepared baking sheet. Freeze 2 hours to harden and then wrap in wax paper and store in the freezer until ready to serve.
• Right before serving, split open each ball into quarters. Ladle the zabaglione or whipped cream to one side. Garnish with berries, cookies and confectioners' sugar.

TARTUFFO

Steps:

• With a small ice cream scoop, make walnut-sized balls of the chocolate ice cream. Shove a hazelnut into the center of each ball. Freeze. With a larger ice cream scoop, dig out flat globs of vanilla ice cream and pack it around the chocolate ice cream ball, covering completely. Freeze for 30 minutes. Roll in chocolate shavings and keep frozen.

TAGLIOLINI CON TARTUFO: TAGLIOLINI WITH TRUFFLES

Steps:

• In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
• Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.

ZABAGLIONE

Steps:

• Combine the eggs, sugar and Marsala in the top of a double boiler over simmering water and whisk until thick and frothy. Place the bowl in an ice bath to cool. Blend in the cookies and whipped cream and then the liquor. Refrigerate until ready to serve.

SICHUAN HACKED CHICKEN

Steps:

• Fry the Sichuan peppercorns in the oil for 15 minutes. Discard the peppercorns, and reserve 4 1/2 tablespoons of oil for this recipe. (Save remainder for another purpose.)
• Skin and bone the chicken, then plunge it into boiling water and simmer till just barely cooked through, about 5 minutes. Cut into 1/4-inch-thick strips 3 inches long.
• Combine the peanut butter and sesame oil till smooth. Stir in all the remaining ingredients except the cilantro.
• Add 2 teaspoons of the red pepper flakes and then taste, adding up to 2 more according to your tolerance. Then add as much of your newly made Sichuan oil as necessary to make a sauce that isn't overly oily.
• Arrange the chicken on a platter, spoon the sauce over it and sprinkle the cilantro on top. Serve at room temperature.