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Mocha Tortoni Mousse |
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Developed for the Almond Board of California by James Beard cookbook 'dish entertains' award winner and party dish TV host Trish Magwood This dessert is quick and impressive but can be made ahead and frozen for up to two weeks! Almonds add a simple yet sophisticated touch to this dish, like dressing up a pair of jeans with a great pair of high heels. Serves 8-10 servings. Active prep time 15 minutes. Ingredients:
Method: In a clean medium bowl, beat egg whites until foamy. Add instant coffee, salt and beat until combined. Gradually add 1/4 cup (50 mL) sugar and beat until soft peaks form. In a separate bowl, whip the cream until soft peaks. Beat in vanilla and 1/2 cup (125 mL) of sugar. Fold cream into egg white mixture. Fold in 1/4 cup (50 mL) slivered almonds and transfer to a large glass bowl or individual glasses and freeze at least 2 hours. Garnish with remaining slivered almonds and grated chocolate. Kitchen notes:I love this recipe because it's quick, delicious and impressive and can be frozen for weeks! Serve in a straight sided glass bowl or trifle bowl or individual 'dessert nappe' bowls. Roasting nuts: Roast in a single layer on a cookie sheet at 350°F (180°C) for about 10 minutes. Allow them to get light brown, remove and cool. Nutritional analysis per serving: Calories: 208 kcals, Fiber
0.4 g, Total Fat: 18 g, Cholesterol: 53, Saturated Fat: 10.5 g, Sodium:
43 mg, Monounsaturated Fat: 5.2 g, Calcium: 44 mg, Polyunsaturated Fat:
0.8 g, Magnesium: 13 mg, Protein: 3 g, Potassium: 132 mg, Carbohydrates:
10 g, Vitamin E: 1.1 mg*, * Total alpha tocopherol equivalents
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Mocha
Tortoni Mousse
