Contributed by: News Canada
(NC) - 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.
Developed for the Almond Board of California by James Beard cookbook 'dish entertains' award winner and party dish TV host Trish Magwood
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.
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.
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.
Serving Size: Makes 8 - 10 Servings
Nutritional Information: 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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