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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



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




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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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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