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Coffee tortoni with almond praline
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Prep Time:
390 minutes
Cook Time:
10 minutes
Total Time:
400 minutes
Indulgent coffee and almond dessert, a luxurious finale for your gourmet meal.
Ingredients:
  • 13.60 gm desiccated coconut, toasted
  • 40.00 ml blanched almonds, toasted
  • 1 eggwhite
  • 220g caster sugar
  • 250ml thickened cream
  • 1 tsp instant coffee, dissolved in
  • 20.00 gm hot water
  • 20.00 ml amaretto liqueur (optional)
  • 100g whole blanched almonds
Instructions:
  • Combine coconut and almonds in a food processor until mixed.
  • Using electric beaters, whip egg white and 1/4 cup (55g) sugar until soft peaks form. In a separate bowl, whip cream with another 1/4 cup (55g) sugar until lightly whipped. Gently fold egg white into cream, then add coffee, amaretto (if using), and coconut mixture. Gently combine with a metal spoon, then evenly distribute into eight 100ml ramekins or dariole moulds, pressing down firmly. Freeze overnight.
  • To make praline, line a baking sheet with parchment paper and spread almonds evenly. In a saucepan, combine 1/2 cup (110g) sugar and 1/4 cup (60ml) water over low heat until sugar is dissolved. Increase heat slightly and cook for 3-4 minutes until a golden toffee forms. Without stirring, pour the toffee over the almonds carefully. Let it cool completely, then break into shards. Store in an airtight container for up to 1 week.
  • Before serving, immerse the molds in warm water or gently rub them with a warm towel. Then, turn them over onto plates and garnish with almond praline shards.

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