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| BISCUIT TORTONI |
| 10-12 Servings |
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| Ingredients |
3/4 c Blanched Sliced Almonds
3/4 c Sugar
3 Egg Whites
Pinch Cream of Tartar
2 t Almond Extract
2 t Vanilla Extract
2 c Heavy Cream
2/3 c Powdered Sugar
2 T Amaretto or Almond Liquor
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| METHOD FOR TORTONI |
| First beat the egg whites and cream of tartar until stiff in
an electric mixer.
Add extracts and scrape into another bowl and hold.
Beat cream and powdered sugar in same bowl until stiff.
Fold in liquor.
Lightly fold egg whites, beaten cream and one cup
praline together.
Do not over mix.
Line an 8” cake pan with waxed or parchment paper and
pour in the tortoni and level off to top of pan.
Cover with plastic wrap and freeze until firm, about 4 to 6
hours, or overnight.
Serve directly out of the freezer.
Cut into wedges with a knife dipped in hot water.
Top each serving with extra praline.
Gild the lily with a pureed fruit sauce.
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| METHOD FOR PRALINE |
| In a heavy bottomed skillet, slowly melt sugar until lightly
brown over high heat until bubbles form.
Stir with a wooden spoon to remove lumps.
Do not let it burn.
Immediately, add the almonds.
Stir until well incorporated.
Pull skillet off the heat to prevent scorching.
Pour out onto a lightly buttered sheet pan or sprayed
sheet pan.
Be careful with this mixture, it can cause severe burns.
Let praline cool at room temperature, it will become very
hard.
Break praline into pieces with fingers and pulverize in a
food processor until a course powder.
One cup is used in the recipe.
Save the remainder in a jar with a tight fitting lid, use to
garnish each portion. |
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