Coffee Tortonies

Coffee tortoni

Yield:

6 Servings

Toast oconut and chopped almonds. Whip egg white with coffee; gradually add 2 teaspoons sugar. Whip cream; add remaining sugar, vanilla, and almond extract. Fold cream into egg mixture; add coconut and almonds. Pour into fluted paper baking cups. Sprinkle with additional coconut, if desired. Freeze 2 hours or more. Serves 6.

Coffee-almond tortoni

Yield: 8 Servings

Toasted

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.

Creamy coffee tortoni

Yield: 4 Servings

Dissolve coffee granules and sugar in 2 tablespoons water; cool. Fold coffee mixture, almonds, creme de cacao, and vanilla into whipped topping. Cover and freeze overnight. Makes 4 servings.

Ingredients (serves 8)

Method

Process coconut and almonds briefly in a food processor to combine.

Beat eggwhite and 1/4 cup (55g) of the sugar with electric beaters until soft peaks form. In a separate bowl, beat the cream with another 1/4 cup (55g) sugar until lightly whipped. Fold eggwhite into cream, then add coffee, amaretto (if using) and coconut mixture. Fold together with a metal spoon, then divide among eight 100ml ramekins or dariole moulds, patting down well. Freeze overnight.

For praline, spread almonds on a lined baking sheet. Stir remaining 1/2 cup (110g) sugar with 1/4 cup (60ml) water in a pan over low heat to dissolve sugar. Increase heat slightly and bubble, without stirring, for 3-4 minutes until mixture is a golden toffee. Carefully pour over nuts and cool completely. Break into shards and store in an airtight container for up to 1 week.

To serve, briefly dip moulds in warm water or rub with a warm towel, then invert onto plates and top with shards of almond praline.

Notes & tips: Begin this recipe a day ahead.