Spumoni bombe
---------- Recipe via Meal-Master (tm) v8.04
Title: Spumoni bombe
Categories: Ice-cream, Desserts
Yield: 12 Servings
-----------------VANILLA ALMOND ICE-CREAM-----------------
2 c Milk
4 Egg yolks,lightly beaten
3/4 c Sugar
5 1/2 ts Vanilla
1/3 c Almonds,minced,toasted
--------------------CREAM FRUIT FILLING--------------------
1 c Heavy cream,tinted pink
1/2 c Sifted,powdered sugar
1 Egg white
1/4 c Minced marachino cherries
2 tb Each-candied citron,lemon
Peel,orange peel,and
Angelica
2 tb Lt rum or brandy
Set a 2 quart melon mold to chill in freezer. Beat
milk, egg yolks, and sugar in the top of a double
boiler until frothy. Set over simmering water and heat
and stir until mixture will coat a metal spoon and no
raw egg taste remains;cool, mix in vanilla and
almonds. pour into a refrigerator tray and freeze
until mushy; spoon into a bowl and beat hard until
fluffy; return to tray, cover, and freeze until
creamy-firm but not hard. Pack firmly into melon mold,
smoothingwith the back of a spoon to form a thick,
even lining. Cover and freeze for 1/2 hour, meanwhile,
prepare filling: Whip cream with sugar until soft
peaks form; beat egg white to soft peaks and fold into
cream along with remaining ingrediants. Spoon into
center of melon mold, cover, and freeze overnight.
Unmold on a serving platter, loosening, if neccesary,
by running wrung out hot cloth over botten of mold.
Decorate, if you like. To serve, cut in wedges.
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