Strawberry Tortoni
Photography Nick Tresidder.
Serves: 10
INGREDIENTS
1 cup chopped strawberries
4 tablespoons brandy or strawberry liqueur
2 egg whites
3⁄4 cup icing sugar
pinch cream of tartar
2 cups cream
1⁄2 cup sliced almonds, toasted
8 amaretti biscuits or biscotti, roughly crushed
Fool
1 punnet strawberries, hulled
icing sugar to taste
150 ml cream, softly whipped
10 cup-capacity mould, lined with plastic wrap.
METHOD
Combine the strawberries and the liqueur in a bowl and roughly crush with a fork. Leave to infuse for 10 minutes.
Whip the egg whites to soft peaks then add the icing sugar and cream of tartar. Beat until thick and glossy.
Softly whip the cream and combine with the strawberries, almonds and biscuits. Using a large metal spoon, fold the meringue into the cream and fruit mixture.
Pour into the mould, cover tightly and freeze.
When the tortoni is frozen, turn out of the mould onto a serving platter.
Fool: Put the berries in a bowl and crush with a fork. Sweeten to taste with sugar and fold into the cream.
Spread the fool over the top of the tortoni and refreeze until set.
To serve: Remove the tortoni from the freezer 10 minutes before serving to soften slightly. Garnish with extra fresh berries and toasted almonds if desired.
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