Choco-nut tortoni

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.

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