Thursday, September 20, 2018


4 oz cream cheese
1/4 cup sugar
1/4 cup amaretto liqueur
1 1/2 cup 35% real whipping cream
3/4 cup peanut brittle, fine chopped
1 tablespoon lemon/orange peel, grated

Preparation method

  1. Whip cream cheese with sugar until light. Beat in Amareto. 
  2. Whip cream until light. Fold into cream cheese base. Gently fold in finely chopped peanut brittle. 
  3. Pipe or spoon mixture into eight gold or silver foil large muffin cups and Freeze two hours or until frozen. 
  4. Remove from freezer 5 minutes before serving. Sprinkle with orange or lemon peel. Tortoni cream can be frozen for 2-4 weeks. 
  • Note: Fruit liqueur or extra strong coffee may be used in place of Amaretto. Toasted almonds or coconut, finely chopped, may be substituted for peanut brittle.


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