Kitchen Wisdom Gluten Free Tortoni is a deliciously tasty frozen dessert made from a combination of whipping cream and sweetened egg white foam. A wonderful summer recipe, and looking like a cupcake, it really plays with one’s imagination! In many Italian American neighborhoods throughout the states, one will find Tortoni served at Italian restaurants, pizza places and even at Italian grocers (like pork stores in the frozen section). I often found myself missing tortoni, now I make them once or twice a summer. Tortoni always warm my heart, cools the palate and dazzles my guests.
Yields: 12 2 ½ ” diameter cupcake shaped frozen desserts
3 Egg Whites, room temperature
Pinch Salt
¼ cup Almonds: toasted, cooled and finely chopped
¼ teaspoon White Sugar
¼ cup Water
¾ cup Sugar
1 ½ cups Heavy Cream
¾ teaspoon Vanilla Extract
1 ¾ teaspoons Almond Extract
12 gluten free Maraschino Cherries
Foil interior cupcake pan liners
Line a muffin pan with foil cupcake liners, place pan in freezer. Also place a mixing bowl for whipped cream preparation in the freezer.
Prepare the Almond meal for top of deserts: I use slivered almonds, but you can use whole as well. Pre-heat the oven to 350 degrees. Toast almonds in a shallow pan for about 6-9 minutes (dependent upon which type of almond is used). Bake until evenly browned. Remove from heat. Allow to cool completely. When the almonds have cooled, chop them fine place in small bowl. Add to the almonds ¼ teaspoon of sugar and a ½ teaspoon of almond extract. Thoroughly mix with a fork. Place aside.
Separate the egg whites from the yolks, set aside.
Make simple syrup: Place ¼ cup water and ¾ cup white sugar in a one quart saucepan; stir over low heat to dissolve. Boil uncovered, without stirring, until the syrup registers at 236 degrees on a candy thermometer (the syrup will spin a two inch thread when spoon is plunged and then gently lifted out of syrup). Leave aside on warm stove).
Create Egg Foam: Add a dash of salt to the whites. Using a whisk or the whisk attachment of your stand mixer, whip the egg whites until stiff peaks form.
Combine the simple syrup to the Egg Foam: Whipping the eggs constantly, temper in and add the hot simple syrup in a thin stream over the egg whites. Whip constantly until stiff peaks form again, and then place in refrigerator for 30 minutes.
Make Whipped Cream: Retrieve mixing bowl from freezer. Whisk cream and add ¼ teaspoon almond extract and vanilla extract until stiff.
Fold Cream into Egg Foam: Retrieve sweetened egg from refrigerator. Fold whipped cream in an over and under motion into the egg foam.
Place large dollops of cream mixture into paper liners in cupcake tray retrieved from freezer. Sprinkle with almond mixture. Top each with a maraschino cherry. Cover tray with foil. Freeze until firm (12-24 hours).
“Tortoni” by Liz Conforti, Forget What You Know About Wheat(c)2014
Serve with Kitchen Wisdom Gluten Free Biscotti:
Visit Kitchen Wisdom Gluten Free:
Facebook Pinterest Twitter Google+ Instagram Tumblr
BUY Kitchen Wisdom Gluten Free
Kitchen Wisdom Gluten Free: Journey into a Culinary Cultural Evolution &
Learn How to Transform Southern Italian Recipes to Gluten Free
Kindle Paperback 
Kitchen Wisdom Gluten Free: Journey into a Culinary Cultural Evolution & Learn How to Transform Southern Italian Recipes to Gluten Free…Experience a Kitchen so Delicious, Those Who Can Eat Gluten Choose Not To! Available formats: eBook, & Paperback; On amazon.com, and at Select Vermont Retailers.
Kitchen Wisdom Gluten Free 
