If you've never tried biscuit tortoni, you're missing out. It's a French dessert involving almonds, rum, ice cream and crumbled amarettini (Italian macaroons).
1/2 cup chopped blanched almonds
150g amarettini biscuits
3 tablespoons dark rum
3/4 cup dark chocolate chips
1 cup thickened cream, chilled
3 tablespoons brandy
1 litre vanilla ice cream, softened
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Directions Preparation:20min › Extra time:2hours chilling › Ready in:2hours20min
Preheat oven to 180C.
Place chopped almonds on a tray and toast in preheated oven until lightly coloured and fragrant, 5 to 8 minutes. Let cool completely.
Crumble the biscuits into small chunks by wrapping in a tea towel and tapping lightly with a rolling pin. Do not crush too small. Place crumbled biscuits in a bowl and sprinkle with rum. Toss with almonds and chocolate chips. Set aside.
In a large bowl, beat cream with an electric mixer until thickened. Pour in brandy and beat until soft peaks form. Spoon whipped cream over biscuit mixture. Now beat ice cream until just until softened (with a flat whisk, if available). Fold biscuit and cream mixture into ice cream. Freeze until serving.