IL MULINO'S TARTUFFO
At a few spots in New York, the tartuffo rises to exceptional heights. At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert tray. Here, by combining tartuffo with a superbly foamy zabaglione, which is then strewn with crushed amaretti and fresh berries, dessert would seem reason enough to go to the restaurant.
Provided by Jonathan Reynolds
Categories dessert, side dish
Time 4h
Yield 6 servings
Number Of Ingredients 11
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
KoÕjã Mündä Kïñg
[email protected]Overall, this tartufo recipe is a winner. The custard is creamy and smooth, the truffle flavor is rich and decadent, and the presentation is elegant. I highly recommend this recipe for special occasions or when you want to impress your guests.
Megan Russo
[email protected]This tartufo is a bit pricey to make, but it's worth every penny. The ingredients are top-notch, and the results are simply stunning. I highly recommend this recipe for special occasions.
Jenny Neale
[email protected]I'm not usually a fan of custard-based desserts, but this tartufo is an exception. The custard is light and airy, and the truffle flavor is perfectly balanced. I would definitely make this again.
Boss Lady
[email protected]This tartufo is a great way to impress your guests. It's elegant and delicious. The truffle flavor is not overpowering, but it definitely adds a touch of luxury to the dessert. I highly recommend this recipe.
Sajad ali Bhutti
[email protected]I've made this tartufo several times, and it's always a hit with my guests. The custard is creamy and smooth, and the truffle flavor is subtle yet distinct. I love serving this dessert with fresh berries or a dollop of whipped cream.
manisha magar
[email protected]This tartufo is a bit time-consuming to make, but it's so worth it. The custard is light and fluffy, and the truffle flavor is perfectly balanced. I highly recommend this recipe for special occasions.
Kiss Kid
[email protected]I'm a big fan of truffles, so I was excited to try this tartufo recipe. I wasn't disappointed! The custard was smooth and creamy, and the truffle flavor was rich and decadent. I would definitely make this again.
Bill Ricks
[email protected]This tartufo recipe is a bit challenging, but it's definitely worth the effort. The results are truly spectacular. The custard is rich and creamy, and the truffle flavor is heavenly. I highly recommend this recipe for experienced bakers.
Jasmine Faire
[email protected]I made this tartufo for my husband's birthday, and he loved it! He said it was the best dessert he'd ever had. The custard was creamy and smooth, and the truffle flavor was divine. I will definitely be making this again.
Layla Rossi
[email protected]This tartufo is a bit pricey to make, but it's worth every penny. The ingredients are top-notch, and the results are simply stunning. I highly recommend this recipe for special occasions.
Rokibul Hassan Rokibul Hassan
[email protected]I'm not usually a fan of custard-based desserts, but this tartufo is an exception. The custard is light and airy, and the truffle flavor is perfectly balanced. I would definitely make this again.
Rida Berbit
[email protected]This tartufo recipe is a great way to impress your guests. It's elegant and delicious. The truffle flavor is not overpowering, but it definitely adds a touch of luxury to the dessert. I highly recommend this recipe.
Bramuel Wanzala
[email protected]I've made this tartufo several times, and it's always a crowd-pleaser. The custard is creamy and smooth, and the truffle flavor is rich and decadent. I love serving this dessert with fresh berries or a dollop of whipped cream.
Neeraj Malla
[email protected]This tartufo recipe is a bit time-consuming, but it's worth the effort. The results are truly amazing. The custard is rich and creamy, and the truffle flavor is heavenly. I highly recommend this recipe for special occasions.
Md Sofiqul Islam Rana
[email protected]I made this tartufo for a dinner party last weekend, and it was a huge hit! Everyone loved it. The custard was light and fluffy, and the truffle flavor was subtle yet distinct. I will definitely be making this again.
Shoaib Mughal
[email protected]I'm a big fan of Il Mulino, and their tartufo is no exception. It's the perfect dessert for any occasion. The custard is smooth and creamy, and the truffle flavor is rich and decadent. I highly recommend this recipe.
Ajara Ibrahim
[email protected]This tartufo recipe from Il Mulino is a true culinary masterpiece. The combination of rich, creamy custard and aromatic truffle is simply divine. I followed the recipe to a T, and the results were spectacular. My guests raved about the dessert, and I