Best 3 Il Mulinos Tartuffo Recipes
Il Mulino's Tartufo is a decadent Italian dish that combines rich chocolate and creamy hazelnut into a symphony of flavors. Originating from the renowned New York City restaurant, Il Mulino, this dessert has gained international recognition for its luxurious taste and elegant presentation. Whether you're a seasoned baker looking to expand your repertoire or a novice cook eager to impress your guests, discovering the best recipe to create this iconic dish can be a culinary adventure. In this article, we will explore the secrets behind crafting the perfect Il Mulino's Tartufo, guiding you through the selection of premium ingredients, the art of tempering chocolate, and the delicate assembly of this exquisite dessert.
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TARTUFO
Steps:
- Caramel sauce:
- In a heavy saucepan over medium-high heat, combine the sugar with 1/4 cup of water.
- Bring to a simmer and cook until the mixture turns a deep golden brown. Remove from the heat and carefully whisk in the heavy cream, vanilla extract and salt. Set aside to cool to room temperature.
- Tartufo:
- Combine the cookie crumbs and chocolate chunks in a large resealable bag.
- Using a large round ice cream scoop, scoop out a ball of ice cream and leave it in the scoop. Poke a hole in the center of the scoop with a handle of a wooden spoon and put a cherry into the hole. Cover the hole with a bit of ice cream and put the scoop of ice cream into the bag of cookies and chocolate pieces. Shake around pressing gently to completely coat the ice cream. Put the scoop on a tray and freeze for 30 minutes. Repeat the process with remaining ingredients.
- Before serving, divide the caramel sauce among 4 plates. Remove the Tartufos from the freezer and slice them in half. Arrange 2 halves on each plate and garnish with mint sprigs.
IL MULINO'S TARTUFFO
At a few spots in New York, the tartuffo rises to exceptional heights. At Il Mulino in the Village, the kitchen pays attention to the last course and transcends the customarily disappointing Italian dessert tray. Here, by combining tartuffo with a superbly foamy zabaglione, which is then strewn with crushed amaretti and fresh berries, dessert would seem reason enough to go to the restaurant.
Provided by Jonathan Reynolds
Categories dessert, side dish
Time 4h
Yield 6 servings
Number Of Ingredients 11
Steps:
- At least a day ahead of serving, shape the ice cream by arranging 6 squares of plastic wrap on a countertop and placing about 3/4 cup of vanilla ice cream in the center of 3 squares and 3/4 cup of chocolate ice cream in the center of each remaining square. Bring the wrap around the ice cream and twist the ends together to enclose. Mold each into a sphere (the shape doesn't have to be perfect at this point) and freeze for 1 hour. Line a baking sheet with waxed paper. Unwrap and cut each ball in half. Push half a cherry and 1/2 teaspoon of slivered almonds into the middle of each vanilla half. Press a chocolate half over each, rewrap and freeze on a prepared baking sheet for at least 6 hours or overnight.
- To coat the ice-cream balls, melt the chocolate in the oil in the top of a double boiler over simmering water. Remove from the heat and cool to room temperature. Quickly dip each ball into the mixture and place on the prepared baking sheet. Freeze 2 hours to harden and then wrap in wax paper and store in the freezer until ready to serve.
- Right before serving, split open each ball into quarters. Ladle the zabaglione or whipped cream to one side. Garnish with berries, cookies and confectioners' sugar.
TAGLIOLINI CON TARTUFO: TAGLIOLINI WITH TRUFFLES
Provided by Food Network
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a pot, cook the fresh tagliolini in salted boiling water. Approximately 1 minute before the pasta is 'al dente', remove the pasta from the pot and drain, saving some pasta water.
- Melt the butter in a saucepan, and add the drained pasta along with a little pasta water. If the pasta appears to be too dry, add more pasta water. Add the Parmigiano cheese, grated truffles and cook everything together for a minute, so that the sauce thickens. Transfer the pasta to a warm plate and add a sprinkle of truffle shavings.
Tips:
- Choose high-quality ingredients: The better the ingredients, the better the final product will be. This is especially true for the chocolate and cream, which are the main components of the mousse.
- Use a good quality chocolate: The type of chocolate you use will have a big impact on the flavor of the mousse. Use a chocolate that is at least 70% cacao for a rich, intense flavor.
- Make sure the cream is cold: Cold cream will whip up better and create a lighter, fluffier mousse.
- Don't overbeat the cream: Overbeaten cream will become grainy and stiff. Beat it just until it reaches soft peaks.
- Fold the chocolate mixture into the whipped cream gently: This will help to prevent the mousse from deflating.
- Chill the mousse before serving: This will help it to set and firm up.
Conclusion:
The Il Mulino Tartufo is a delicious and elegant dessert that is perfect for any occasion. With its rich chocolate flavor and creamy texture, it is sure to be a hit with everyone who tries it. If you are looking for a special dessert to impress your guests, this is the one for you.
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