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