TARTOFFU
Tartoffu is a dome-shaped Italian ice cream confection, generally
served as a dessert but can be eaten alone as a snack, usually served
with demi-tasse. Tartoffu can be prepared in various sized portions;
for single serving, for six, eight, as many as you'd like.
Here we go...
Choose an appropriate sized [round-bottomed] glass bowl, one large or
several small bowls. Line bowls with plastic wrap leaving extra
lapping over the rim. Place lined bowl(s) in fridge.
Next melt bittersweet chocolate, how much depending upon bowl size(s) -
you can never have too much chocolate - actually how much will become
apparent shortly.
Coat inside of cold lined bowl(s) with melted chocolate. A fairly
thick coat is required, approximately 1/8" thick - you may need to
apply 2-3 coats chilling bowl(s) in freezer between coats.
Chocolate bowl(s) will be filled with ice cream, so begin preparing ice
cream filling ahead.
Here is the traditional ice cream recipe; prepare a quantity which will
suffice. Again, the method whereby this recipe is used for Tartoffu
will become apparent
Spumoni©
I think it would be very hard to find a spumoni mold nowadays, so
instead, use a large 3/4-quart jello mold.
First Mixture:
2 cups milk
3/4 cups sugar
5 egg yolks
1/2 tsp vanilla (or you can use any flavoring you wish)
Combine milk, sugar, egg yolks, and vanilla in a saucepan and cook over
very low heat, stirring constantly until mixture is thick. Cool, then
place in a metal bowl and freeze until mixture is medium hard, about
two hours. Mixture should be soft enough to be spooned out easily.
Second Mixture:
1 cup heavy cream beaten stiff
1/4 cup sugar
9 maraschino cherries, cut into small pieces
1 tbsp. candied orange peel cut fine
2 tbsp blanched slivered almonds
Gently mix all of the ingredients together, and chill in refrigerator.
Chill your mold well. When first mixture is ready, line the inside of
the mold with it, leaving a hole big enough for the second mixture in
the center. Fill hole with second mixture, and cover with wax paper, or
plastic wrap and freeze for two hours. Dip in warm water quickly to
unmold. Cut into portions of 6 to 8
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Now fill your chocolate lined bowl(s) with ice cream, leaving 1/4"
space at top. Place filled bowl(s) into freezer to set up, about 1
hour. Meanwhile re-heat or melt more chocolate. Then fill the 1/4"
space with a thick coating of chocolate - this will become the Tartoffu
bottom. Cover Tartoffu(s) with plastic wrap and place back into
freezer until ready to serve.
To serve remove from freezer and peel back plastic wrap. Invert
Tartoffu(s) onto appropriate serving plate(s) and unmold gently and
peel off remaining plastic wrap.
Place one half a glacè cherry on top of each Tartoffu - Mangia!
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Sheldon