Tortoni Cups Recipe - Cooking Index
1 cup | 146g / 5.1oz | Crushed amaretti cookies |
1/2 cup | 118ml | Peach jam |
1 cup | 237ml | Whipping cream |
2 tablespoons | 30ml | Confectioners sugar |
1/2 teaspoon | 2.5ml | Vanilla extract |
1 | Toasted almond or butter almond ice cream - softened | |
1/4 cup | 23g / 0.8oz | Flaked coconut |
In a medium bowl, thoroughly combine crushed cookies and peach jam; set aside.
In a chilled medium bowl, whip cream, sugar and vanilla until stiff peaks form; set aside.
Spoon about 1 tablespoon crumb mixture into each of 8 muffin cup liners. Evenly top each with softened ice cream, whipped cream and coconut.
Cover lightly with waxed paper. Freeze about 1 hour, or until firm. Remove from freezer 5 minutes before serving.
Source:
MR FOOD
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