Coffee-Kahlua Tortoni
How To Make Italian Ice Cream Dessert

How to make tortoni, a beautiful Italian frozen cream dessert? With almonds and egg whites. My guests like the fact it is low fat and
always well received because of the excellent flavors with the addition of kahlua for a beautiful presentation

Coffee-Kahlua Tortoni Ice Cream Dessert
source: photograph created by www.finedinings.com

recipe adapted from McCall's Cooking School

Recipe Type: Ice Cream Dessert
Prep Time: 20 min
Inactive: overnight
Servings: 8 to 10
Level: Easy

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
1/2 cup toasted slivered almonds or chopped pecans
Coffee granules for garnish, optional



Directions:

In a large bowl, beat egg whites and cream of tartar 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 gradually adding the remaining 1/2 cup sugar and 1/4 cup cold coffee until stiff. On low speed, very gradually add the remaining 1/4 cup cold coffee, kahlua liqueur, and the toasted almonds. Using a rubber spatula, fold in beaten egg whites into the coffee mixture. Spoon into an 8-inch spring form pan or individual dessert dishes. Sprinkle with coffee granules if desired. Cover the top with plastic wrap or foil, place the spring form pan on a sheet of plastic wrap or foil and set on a pan or dish because it will leak slightly because of the kahlua liqueur. Freeze overnight.

To serve, remove sides of spring form pan. There are several ways you can present this dessert. One way is to cut the tortoni into wedges (or you can scoop directly from the pan) and serve on a dessert plate decorated with chocolate ganache (recipe follows), or after you have removed the spring form pan, you can make decorations directly on the tortoni such as grid marks (see my photograph) before serving.

Cut into wedges, placing them to the side on individual plates, then take chocolate ganache (recipe below), put it in a squeeze bottle, (I use a clean plastic mustard or ketchup bottle with a very small opening which works perfect) and make a few zigzag moves on the plate next to the tortoni, add a fanned out strawberry and a fresh sprig of mint.


Chocolate Ganache
2 tablespoons heavy cream
1-1/2 teaspoons corn syrup
1-1/2 ounces semi-sweet chocolate (use a good quality chocolate such as Baker's brand)

In a small saucepan over low heat, add cream, corn syrup, and semi-sweet chocolate; stirring until melted. Pour chocolate mixture in squeeze bottle; refrigerate until ready to use (this can be made 2 weeks ahead). When you're ready to use it, place in microwave or hot water to make sure it is soft enough to use; test it first on a small plate.

Wine recommendation: Champagne; Kahlua