| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
Italian |
Desserts, Italian |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Whipping cream |
| 1/2 |
c |
Sugar — divided |
| 1 |
ts |
Vanilla extract |
| 1/4 |
ts |
Almond extract |
| 2 |
|
Egg whites |
| 1/4 |
c |
Almonds; finely chopped — |
|
|
Toasted |
| 1/4 |
c |
Flaked coconut — toasted |
| 1 |
ts |
Instant coffee granules |
INSTRUCTIONS
Combine whipping cream, 1/4 cup sugar, and flavorings in a medium mixing
bowl; beat at high speed until soft peaks form. Beat egg whites (at room
temperature) at high speed of electric mixer just until foamy. Gradually
add remaining 1/4 cup sugar, 1 Tbl at a time, beating until soft peaks
form. Fold in whipped cream mixture, 2 Tbl almonds, and 2 Tbl coconut;
spoon half of mixture into 8 muffin cups lined with foil liners. Stir
coffee granules into remaining half of tortoni mixture; spoon over whipped
cream mixture in muffin cups. Sprinkle with remaining 2 Tbl almonds and 2
Tbl coconut. Cover tightly, and freeze for 8 hours. Remove frozen tortoni
from muffin pans, and place in a zip-top heavy-duty plastic bag. Remove
from freezer 15 minutes before serving. Makes 8.
Recipe By :
From: Date:
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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