Best 6 Irish Cream Tortoni Cups Recipes

IRISH CREAM TORTONI CUPS

Steps:

• 1. Line 12 muffin cups with foil muffin liners. Sprinkle 1 Tbsp. cookie crumbs in each liner; press lightly.
• 2. Mix boiling water and coffee granules, stirring til granules dissolve. Add 1 Tbsp. grated chocolate, stirring well. Stir in liqueur and cool completely
• 3. Beat whipping cream at high speed with mixer til foamy. Add sugar, beating til soft peaks form.gently fold in liqueur mixture. Spoon evenly into muffin liners. Cover and freeze til firm.
• 4. Remove from freezer and let stand 5 minutes before serving. Sprinkle evenly with remaining 2 Tbsp. grated chocolate. Makes 12 servings. Note: You can substitute 3 cups of frozen whipped topping for whipping cream and powdered sugar

CHRISTMAS TORTONI

Steps:

• Place paper or foil baking cup in each of 8 medium muffin cups, 2 1/2x1 1/4 inches. Mix cookie crumbs, almonds and 1/4 cup candied cherries; fold into ice cream.
• Divide ice-cream mixture among muffin cups. Decorate with red and green candied cherries. Freeze about 4 hours or until firm.

TORTONI, FROZEN ALMOND CREAM DESSERT

Steps:

• Put the cookies in a small heavy-duty plastic bag and crush them with a heavy object.
• There should be about 1/4 cup crumbs.
• Combine the cream, confectioners' sugar, vanilla and almond extract in a large chilled bowl.
• Beat with a hand-held electric mixer on high speed until the cream holds soft peaks when the beaters are lifted.
• In a clean bowl, with clean beaters, beat the egg whites with the salt on low speed until foamy.
• Gradually increase the speed and beat until the the whites hold soft peaks.
• Fold the whites into the whipped cream.
• Spoon the mixture into 8 wine goblets.
• Sprinkle the tortoni with the amaretti crumbs.
• Cover with plastic wrap and freeze for at least 4 hours, or overnight.
• Remove from freezer 15 minutes before serving.

TORTONI

Steps:

• Scoop ice cream into a bowl; stir until smooth but not melted.
• Stir in pecans, chopped cherries, rum extract and vanilla.
• Spoon into foil baking cups; freeze until firm.
• To serve, garnish each with 1 t whipped cream and a cherry.

TORTONI

Steps:

• Preheat the oven to 250 degrees. Break the macaroons into pieces and toast them on a baking sheet until golden, dry and crumbly. Let cool. Grind to fine crumbs in a food processor. You need about 1 cup.
• Combine the sugar and 3/4 cup water in a small, heavy saucepan and bring to a boil. Cook until the syrup reaches 230 degrees on a candy thermometer.
• Meanwhile, in a mixer, whip the egg whites until they form firm peaks. By hand, whip the yolks until fluffy. In the mixer bowl, fold together the whites and yolks.
• When the sugar is ready, turn on the mixer to medium speed and, with it running, slowly pour in the syrup in a fine thread. Reduce the speed to low and whip until the mixture cools to room temperature. Mix in the vanilla.
• Whip the cream and fold it into the egg mixture.
• Line the base of a 2-quart soufflé dish (or other mold) with parchment. Spoon half the crumbs into the base. Cover with the mousse. Top with the remaining crumbs. Cover with plastic wrap and freeze overnight.
• Dip the base of the dish in a bowl of hot water. Run a knife around the edge of the mold, then invert onto a plate. Cut into wedges.

ORIGINAL IRISH CREAM

Steps:

• In a blender, combine heavy cream, sweetened condensed milk, Irish whiskey, instant coffee, chocolate syrup, vanilla extract, and almond extract. Blend on high for 20 to 30 seconds. Store in a tightly sealed container in the refrigerator. Shake well before serving.