Yield: 8 servings
Measure | Ingredient |
---|---|
1 each | Egg white |
2 tablespoons | Granuluted sugar pieces |
1 cup | Heavy cream, whipped |
2 tablespoons | Granulated sugar 1/4 cup canned finely |
1 teaspoon | Vanilla extract |
½ cup | Semisweet-chocolate |
1 teaspoon | Shortening |
\N \N | Chopped toasted almonds |
Afternoon before: Turn temperature control of refrigerator to coldest setting. Beat egg white until quite stiff; gradually add 2 tablesp.
sugar, beating until stiff. Combine cream, 2 tablesp. sugar, vanilla; fold into beaten egg white. Turn into freezing tray- freeze until frozen ½" in from sides of tray. Melt chocolate with shortening over hot, not boiling, water. Turn frozen mixture into chilled bowl- stir until smooth but not melted; quickly fold in melted chocolate, then almonds. Turn into 8 2-oz. paper cups; freeze until just firm.
Then reset temperature control. Makes 8 servings.