Coffee-almond tortoni
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Whipping cream |
| ½ | cup | Sugar -- divided |
| 1 | teaspoon | Vanilla extract |
| ¼ | teaspoon | Almond extract |
| 2 | Egg whites | |
| ¼ | cup | Almonds; finely chopped -- |
| Toasted | ||
| ¼ | cup | Flaked coconut -- toasted |
| 1 | teaspoon | Instant coffee granules |
Directions
Combine whipping cream, ¼ cup sugar, and flavorings in a medium mixing bowl; beat at high speed until soft peaks form. Beat egg whites (at room temperature) at high speed of electric mixer just until foamy. Gradually add remaining ¼ cup sugar, 1 Tbl at a time, beating until soft peaks form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut; spoon half of mixture into 8 muffin cups lined with foil liners. Stir coffee granules into remaining half of tortoni mixture; spoon over whipped cream mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2 Tbl coconut. Cover tightly, and freeze for 8 hours. Remove frozen tortoni from muffin pans, and place in a zip-top heavy-duty plastic bag. Remove from freezer 15 minutes before serving. Makes 8.
Recipe By :
From: Date: File