4 oz Cream cheese
1/4 c Sugar
1/4 c Amaretto liqueur
1 1/2 c 35% Real Whipping Cream
3/4 c Peanut brittle, fine chopped
1 tb Lemon/orange peel, grated
Ingredient notes: 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. 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 8 gold or silver foil large muffin cups. Freeze 2
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.
Yields
8 Servings