Tartuffe
Votes: 2
Time: 1 hour 10 minutes plus freezing time
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This Italian ice cream dessert looks as elegant as a restaurant dessert on a plate, but is incredibly simple to make. A scoop of vanilla ice cream is pierced, a maraschino cherry is inserted, and the ice cream is sealed. The scoop is then rolled in crushed chocolate cookies and served on a pool of salted caramel with a mint leaf. The scoop resembles a large chocolate truffle, hence the name "Tartuffo."Italian. truffle). The ice cream should be soft enough to be shaped. For a more impressive look, serve the scoop cut in half. Freeze the dessert thoroughly before serving.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Salted caramel sauce
- 0.5 cups of sugar
- 1/4 cup water
- 1/3 cup heavy cream
- 1 tsp vanilla extract
- 0.5 tsp salt
Tartuffe
- 3/4 cup crushed chocolate cookies
- 0.5 cup chopped dark chocolate
- 1 liter of vanilla ice cream
- 1.5 liters of chocolate ice cream
- 4 cognac or maraschino cherries
- 4 sprigs of mint
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Recipes with similar ingredients: vanilla ice cream, chocolate ice cream, streusel, caramel, cocktail cherry, mint
Cooking the dish according to the recipe:
- Caramel sauce:
In a heavy-bottomed saucepan over medium-high heat, combine sugar with 1/4 cup water.
Bring to a boil and simmer until the mixture darkens. Remove from heat and whisk vigorously until combined with heavy cream, vanilla extract, and salt. Set aside to cool to room temperature. - Tartuffe:
Prepare a sheet of wax paper on which you can easily assemble the dessert.
Using a large ice cream scoop, scoop up a scoop of ice cream and let it rest in the scoop. Using the handle of a wooden spoon, poke a hole in the center of the scoop and insert a cherry. Cover the hole with a scoop of ice cream and wrap it in paper, shaping it into a ball. Take a clean sheet of paper, place the scoop on it, then cover it with chocolate ice cream, wrap it in paper, and shape it into a ball. Freeze for 30 minutes. - Combine crushed cookies and chocolate chips in a large zip-lock bag.
Place a scoop of ice cream in a bag with cookies and chocolate chips. Shake, gently pressing the crumbs into the ice cream until the scoop is completely coated. Place the scoop on a tray and freeze for 1 hour and 30 minutes until completely set. Repeat with the remaining ingredients. - To serve, pour the caramel sauce onto 4 plates. Remove the tartuffes from the freezer and cut them in half. Place 2 halves on each plate and garnish with mint sprigs.
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