Recipe - Coffee-Almond Tortoni

1 cup Whipping cream
One half cup Sugar divided
1 teaspoon Vanilla extract
One fourth teaspoon Almond extract
2 Egg whites
One fourth cup Almonds; finely chopped
Toasted
One fourth cup Flaked coconut toasted
1 teaspoon Instant coffee granules

Combine whipping cream, One fourth 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 One fourth 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 ziptop heavyduty 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