| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Italian |
Bread |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Granulated sugar |
| 1 1/2 |
c |
Heavy cream; whipped to soft peaks |
| 3 |
tb |
Amaretto; Marsala or sweet Sherry |
| 1/2 |
c |
Toasted ground almonds |
| 1 |
|
Egg white; beaten |
INSTRUCTIONS
1. Add the sugar to the softly beaten cream a little at a time. Beat well
to incorporate sugar. Mix in the amaretto or wine and all but 1 tbs. of the
almonds. Fold in the beaten egg white.
2. Using a pastry bag, pipe the cream mixture into biscuit cups or custard
cups. Sprinkle reserved ground almonds on top. Freeze until firm, about 3
hours. Remove from freezer about 15 minutes before serving to allow to
soften slightly.
LITTLE PEPINA'S
3400 OSAGE, DENVER
From the <Micro Cookbook Collection of Italian Recipes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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