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Instructions |
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In the top of a double boiler, combine egg yolks, sugar and rum and whiskon thoroughly.
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cook the mixture over gently simmering water, whisking constantly for 4-5 min. until it is thick and pale. Don't overcook or you'll get scrambled eggs.
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Remove from heat and stir in the extracts and 2 TBS of the crumbs. Set aside to cool. Whip the cream until stiff. Fold the whipped cream into the egg mixture. Spoon the tortoni lightly into small fluted cups or cupcake tins lined with paper. Lightly smooth the top of the tortoni, then sprinkle each with a teaspoon or so of the crumbs. The whole top should be covered with a layer of crumbs (can be decorated with a maraschino cherry if desired.)
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Cover and freeze. Remove from freezer about 10 minutes before serving.
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Originally Submitted
11/25/2008
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