Bisque Tortoni

From Restaurant Sclafani in New Orleans, courtesy of owner/chef Peter Sclafani as published in the Milwaukee Sentinel January 7, 1951. Cooking time is freezing time.

• Ready In: 3 hrs 30 mins
• Serves: 10

Ingredients

• 3⁄4 cup sugar
• 1⁄4 cup water, hot
• 5  egg yolks
• 3  tablespoons water, warm
• 1⁄8 teaspoon salt
• 1  tablespoon vanilla extract
• 3  tablespoons sherry wine
• 2  cups heavy cream or 2  cups  whipping cream, whipped
• 1⁄4 cup walnuts, finely chopped and mixed with
• 1⁄4 cup  almonds, finely chopped

Directions

1. Make a syrup with the sugar and hot water; boil until the syrup is thick and spins a short thread when dropped from a spoon.
2. Beat egg yolks with warm water and salt until thick and golden.
3. Pour the hot syrup over the egg yolk mixture, stirring constantly until fully incorporated.
4. Cook in double boiler until the mixture thickens.
5. Remove from heat and cool; stir in vanilla and sherry wine.
6. Stir mixture into the whipped cream.
7. Pour into paper-lined muffin pan cups or chilled ramekins; sprinkle the tops with finely chopped mixed nuts.
8. Place cups into freezer for about three hours.