Tortoni (recipe from Gina D’Andrea-Blais)

Instructions

1. 1

   Preheat the oven to 180 °C (350 °F).

2. 2

   In a small saucepan, boil the water and sugar. Cook, without stirring, until a candy thermometer reads 112 °C (236 °F).

3. 3

   In a bowl, with an electric mixer, beat the egg whites and cream of tartar. As the whites begin to form soft peaks, add the hot syrup in a thin stream while whisking. Continue whisking until the whites form stiff peaks, about 4 to 5 minutes. Cover and refrigerate for 30 minutes.

4. 4

   Spread the almonds on a baking sheet and brown in oven for about 8 minutes. Chop finely with a knife. Place in a bowl and add 1 ml (1/4 teaspoon) almond extract. Set aside.

5. 5

   In a bowl, whip the cream. Flavour with the remaining almond extract and vanilla. Fold the cooled meringue in the whipped cream.

6. 6

   Place the paper cups in a muffin pan and scoop in the mixture. Sprinkle with the almonds and garnish each Tortoni with a fruit of your choice.

7. 7

   Cover and place in the freezer for at least 3 hours. Keep the tortoni frozen until ready to serve, as they are, in their paper cup.