Tortoni

Tortoni

Ingredients:

3

 

Egg Whites

Cup

water

Cup

Sugar

 

 

Dash salt

Cup

Whole blanched almonds

1-1/2

tsp

Almond extract

1-1/2

Cup

Heavy cream

2/4

Tsp

Vanilla

12

 

Candied cherries

Directions:

Mix water with sugar in a medium saucepan; stir over low heat to dissolve. Boil, uncovered, without stirring to 236 on candy thermometer (syrup spins 2 thread when dropped from spoon).

Beat the egg whites on high speed with salt until stiff peaks form. Pour the hot sugar syrup over egg whites; beating constantly until very stiff peaks form when beater is raised. Refrigerate, covered, 30 min.

Preheat oven to 350 Place blanched almonds in shallow baking pan; bake until lightly toasted 8-10 min. Chop almonds finely. Turn into a small bowl. Stir in almond extract. Set aside.

In a medium bowl; beat cream with teaspoon almond extract and the vanilla until quite stiff. Gently fold into the egg white mixture until well combined.

Spoon into 12 paper-lined, 2-1/2 muffin cake pans. Sprinkle with almond mixture; top with a cherry. Cover with foil and freeze until firm several hours or overnight.

 

Yields

12

 

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