Biscuit Tortoni in Boxes
A dish built around dried macaroons and thin cream.
contains dairycontains alcohol
Ingredients
US
Metric
- 1 cup dried macaroons, finely crushed
- 2 cups thin cream
- ½ cup sugar
- ⅓ cup sherry
- 1 pint heavy cream
Make it lactose-friendly
- 2 cups thin cream → lactose-free cream or coconut cream
- 1 pint heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- Soak macaroons in thin cream one hour, add sugar, wine, and freeze to a mush; then add heavy cream beaten stiff. Mould, pack in salt and ice, and let stand two hours.
- Trim lady fingers, arrange on plate in form of box. Keep in place with ribbon one-half inch wide, and fasten at one corner by tying ribbon in a bow. Garnish opposite corner with flowers of same color as ribbon. Remove ice cream from brick, cut a slice three-fourths inch thick, and place it in box.
Nutrition (estimated, per serving)
| Calories | 428 |
|---|---|
| Protein | 4.2 g |
| Fat | 35.7 g |
| Carbs | 24.9 g |
| Fiber | 0.0 g |
| Sodium | 82 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States