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Biscuit Tortoni Veg CD DP Italian 30mins plus freezing Serves 6 Cold Vegetarian Nuts Alcohol Dessert Pudding Ices Gluten Wheat free Italy Europe
Ingredients: 270ml/9 fl.oz. Double Cream 2 Egg Whites A pinch of salt 4 tbsp Caster Sugar 100g/4oz Toasted Almonds, chopped 4 tbsp Medium Dry Sherry
Instructions
1. Chill a 1L/2 pt loaf tin or a similarly-sized mould.
2. Whisk the egg whites until they stand in soft peaks. Then whisk in the caster sugar, 1 tbsp at a time. When all the sugar has been incorporated, continue whisking until the meringue is stiff and glossy.
3. Whisk the cream until it will just hold its shape and reserve. Using a spatula or a large metal spoon, lightly but thoroughly fold the whipped cream into the meringue together with all but 4 tbsp of the toasted almonds. Then fold in the sherry.
4. Turn the cream mixture into the chilled container and smooth the surface. Cover the container with kitchen foil and freeze for 3 - 4 hours or until the ice cream is very firm.
5. Remove from the freezing compartment 1 hour before serving and dip the container in hot water for 2- 3 seconds to loosen the ice cream. Unmould the ice cream onto a serving plate, sprinkle the reserved almonds over the top and sides of the ice cream, then place in the main body of the refrigerator until serving time.
6. To serve - cut into evenly thick slices.
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