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| | YUM (Site not responding. Last check: 2007-09-11) |
 | | Make tortoni filling: Beat egg whites with remaining 1/3 cup sugar, cream of tartar, and a pinch of salt in a medium metal bowl set over a saucepan of simmering water using a handheld electric mixer at medium-high speed until whites just hold soft peaks and instant-read thermometer registers 170°F, about 5 minutes. |
 | | Scatter cherries evenly over top of tortoni, then swirl cherries into tortoni with tip of a sharp knife for a marbled effect. |
 | | Sprinkle top of tortoni with remaining 1/2 cup toasted sliced almonds and freeze, loosely covered, until firm, at least 4 hours. |
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