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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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