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BISCUIT TORTONI (Like Italian Ice Cream) 3 eggs 3/4 c. sugar dash of salt 1/4 c. whole blanched almonds 1 1/2 c. heavy cream 3/4 tsp. vanilla extract 12 maraschino cherries almond extract Separate eggs. Refrigerate yolks. Make sure no yolk gets into the white. Let whites warm to room temperature, about hour. Mix 1/4 cup water with the sugar. Stir over low heat to dissolve. Boil, uncovered, without stirring to 236 degrees on a candy thermometer (syrup spins a 2-inch thread when dropped from spoon). Meanwhile, at high speed beat whites with salt just until stiff peaks form when beater is slowly raised. Pour hot syrup in thin stream over whites; beat constantly until very stiff peaks form when beater is raised. Refrigerate, covered, 30 minutes. Meanwhile, preheat oven to 350 degrees. Place almonds in shallow baking pan; bake until lightly toasted, 1 to 10 minutes. Chop almonds finely or grind finely in electric blender. Turn into small bowl. Stir in 1 1/2 teaspoons almond extract. Set aside. In medium bowl, beat cream, using portable electric mixer with 1/4 teaspoon almond extract and the vanilla until quite stiff. With wire whisk or rubber scraper, using an under and over motion, gently fold into egg white mixture until well combined. Spoon into 12 paper lined, 2 1/2 inch size muffin pan cups. Sprinkle with almond mixture; top with cherry. Cover with foil; freeze until firm, several hours or overnight. Makes 12. (For longer storage, remove from pan; wrap each well.) Keeps 1 month. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |