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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
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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
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Instructions
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1.
Chill a 1L/2 pt loaf tin or a similarly-sized mould.
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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.
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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.
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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.
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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.
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6.
To serve - cut into evenly thick slices.
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