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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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Key techniques required to make this recipe

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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.

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Freezing/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Mixing Bowl

Wooden or Plastic Spoon

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