Fruitcake Tartufo with Brandy Caramel Sauce
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 613 |
| pro | 8 g |
| total fat | 34 g |
| sat. fat | 8 g |
| carb | 68 g |
| fibre | 3 g |
| chol | 35 mg |
| sodium | 257 mg |
| % RDI: | - |
| calcium | 14 |
| iron | 16 |
| vit A | 10 |
| vit C | 2 |
| folate | 20 |
Italian for “truffle,” tartufo has all the flavours of layered ice cream and fruitcake that Mum used to make.
Ingredients
Preparation
In bowl, toss fruitcake with brandy; let stand for 10 minutes. Press by 3 tbsp (50 mL) into 6 balls. Freeze on waxed paper-lined baking sheet until firm, about 30 minutes.
Spread nuts on large plate; set aside.
Scoop ice cream, 1/2 cup (125 mL) at a time, onto plastic wrap. Make indentation in centre of each; press in fruitcake ball. Using plastic wrap, smooth ice cream over fruitcake. Bring plastic wrap up and twist at top to form ball. Freeze until firm, about 1 hour.
Unwrap and roll in nuts to cover. Freeze on waxed paper-lined baking sheet until hard, about 4 hours. (Make-ahead: Transfer to airtight container; freeze for up to 5 days.)
Brandy Caramel Sauce: In small saucepan, whisk together brown sugar, cornstarch and salt ; whisk in water. Bring to boil, stirring, over medium heat and boil until thickened, about 3 minutes. Add brandy and butter; reduce heat and simmer for 1 minute. (Make-ahead: Let cool. Store in airtight container for up to 5 days. Rewarm to serve.)
Pour caramel sauce onto each plate. Cut each tartufo into quarters; arrange on sauce.
Spread nuts on large plate; set aside.
Scoop ice cream, 1/2 cup (125 mL) at a time, onto plastic wrap. Make indentation in centre of each; press in fruitcake ball. Using plastic wrap, smooth ice cream over fruitcake. Bring plastic wrap up and twist at top to form ball. Freeze until firm, about 1 hour.
Unwrap and roll in nuts to cover. Freeze on waxed paper-lined baking sheet until hard, about 4 hours. (Make-ahead: Transfer to airtight container; freeze for up to 5 days.)
Brandy Caramel Sauce: In small saucepan, whisk together brown sugar, cornstarch and salt ; whisk in water. Bring to boil, stirring, over medium heat and boil until thickened, about 3 minutes. Add brandy and butter; reduce heat and simmer for 1 minute. (Make-ahead: Let cool. Store in airtight container for up to 5 days. Rewarm to serve.)
Pour caramel sauce onto each plate. Cut each tartufo into quarters; arrange on sauce.
Source : Canadian Living Magazine: December 2007
- Keywords : Dessert; Ice cream; Orange juice; Freeze; Boil; Make-Ahead; Brown sugar;
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