Carol’s Kitchen

Coffee and Almond Steak Spice Tortoni

By Carol Turner Instagram @carolturner9319

Steak spice in a dessert? Absolutely! This creamy frozen dessert is easy to prepare and perfect for summer entertaining. Coffee and almond always play well together but when you add in a spice blend consisting of chocolate, coffee and cracked black pepper the result is next level delicious. (Not surprisingly, it’s great on steaks too!) Makes 12 portions.

INGREDIENTS:

1 egg white (large)

1 1/2 teaspoons instant coffee

2 tablespoons white sugar

1/2 teaspoon Angle Iron Steak Spice

1 cup 35% whipping cream

DIRECTIONS:

1. Combine egg white and instant coffee in a medium size bowl and beat until well combined and starting to stiffen. Gradually add two tablespoons of white sugar and continue to beat until mixture reaches an airy mousselike consistency (this can take a few minutes) Remove beaters and very gentle fold in steak spice. Refrigerate until ready to use.

2. Combine whipping cream, 1/4 cup white sugar, vanilla and almond extract and beat until stiff peaks form.

1/4 cup white sugar

1 teaspoon vanilla extract

1/4 teaspoon almond extract

1/4 cup slivered almonds, toasted

3. With a spatula gentle fold egg white mixture into the beaten cream then add half the toasted almonds.

4. Spoon into 12 medium fluted paper cups and top with remaining toasted almonds. Freeze until firm.

Note: The steak spice adds a unique flavour twist but this can be prepared by omitting it and adding an extra 1/2 teaspoon of instant coffee. We used The Spice Co. ‘Something This Good Is Rare Indeed’ from Angle Iron Kitchen in Lakefield.

For more delicious recipes, follow Carol Turner on Instagram @carolturner9319