Coffee tortoni with almond praline

Tasteful Coffee tortoni with almond praline Recipe

This beautiful coffee and almond dessert is the perfect end to your gourmet dinner menu.
Coffee tortoni with almond praline
Prep Time : 6:30 | Cook Time : 0:10 | Total Time : 6:40 | Serving : 8 person.


  • 2 tablespoons desiccated coconut, toasted

  • 2 tablespoons blanched almonds, toasted

  • 1 eggwhite

  • 1 cup (220g) caster sugar

  • 1 cup (250ml) thickened cream

  • 1 teaspoon instant coffee, dissolved in

  • 1 tablespoon hot water

  • 1 tablespoon amaretto liqueur (optional)

  • 100g whole blanched almonds


  • Step 1

    Process coconut and almonds briefly in a food processor to combine.

  • Step 2

    Beat eggwhite and 1/4 cup (55g) of the sugar with electric beaters until soft peaks form. In a separate bowl, beat the cream with another 1/4 cup (55g) sugar until lightly whipped. Fold eggwhite into cream, then add coffee, amaretto (if using) and coconut mixture. Fold together with a metal spoon, then divide among eight 100ml ramekins or dariole moulds, patting down well. Freeze overnight.

  • Step 3

    For praline, spread almonds on a lined baking sheet. Stir remaining 1/2 cup (110g) sugar with 1/4 cup (60ml) water in a pan over low heat to dissolve sugar. Increase heat slightly and bubble, without stirring, for 3-4 minutes until mixture is a golden toffee. Carefully pour over nuts and cool completely. Break into shards and store in an airtight container for up to 1 week.

  • Step 4

    To serve, briefly dip moulds in warm water or rub with a warm towel, then invert onto plates and top with shards of almond praline.

User Review
0 (0 votes)