Coffee Tortoni and Kahlua with Chocolate
Source of Recipe
finedining
List of Ingredients
3 egg whites, room temperature
1/8 teaspoon cream of tartar
1 cup sugar, divided
2 cups heavy cream
1/2 cup COLD, strongly brewed coffee divided
2 tablespoons Kahlua liqueur
1 cup toasted slivered almonds or chopped pecans, divided
Coffee granules for garnish
Recipe
In a large bowl, beat egg whites and cream of tartar in on high speed until soft peak stage. Gradually add 1/2 cup sugar and beat until stiff peaks form; set aside.
In a separate bowl (with clean beaters), beat cream with remaining 1/2 cup sugar and 1/4 cup cold coffee until stiff. On low speed, blend in remaining 1/4 cup of coffee, Kahlua, and 1/2 cup toasted almonds.
Using a rubber spatula, fold in beaten whites. Spoon mixture into 8-inch spring form pan or into individual dessert dishes. Sprinkle with remaining almonds and coffee granules. Cover with plastic wrap or foil, place the spring form pan on a sheet of plastic and set on a pan or dish because it will leak slightly. Freeze overnight.
To serve, remove sides of spring form pan.
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