Recipe for Choco-Nut Tortoni


1 each egg white
2 tablespoon granuluted sugar pieces
1 cup heavy cream, whipped
2 tablespoon granulated sugar 1/4 cup canned f; inely
1 teaspoon vanilla extract
1/2 cup semisweet-chocolate
1 teaspoon shortening
1 chopped toasted almonds


Afternoon before: Turn temperature control of refrigerator to coldest setting. Beat egg white until quite stiff; gradually add 2 tablesp. sugar, beating until stiff. Combine cream, 2 tablesp. sugar, vanilla; fold into beaten egg white. Turn into freezing tray- freeze until frozen 1/2" in from sides of tray. Melt chocolate with shortening over hot, not boiling, water. Turn frozen mixture into chilled bowl- stir until smooth but not melted; quickly fold in melted chocolate, then almonds. Turn into 8 2-oz. paper cups; freeze until just firm. Then reset temperature control. Makes 8 servings.

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