Spumoni Bombe Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
VANILLA ALMOND ICE-CREAM
2 cup: Milk,
4: Egg yolks, lightly beaten
3/4 cup: Sugar,
5 1/2 tsp: Vanilla,
1/3 cup: Almonds, minced,toasted
CREAM FRUIT FILLING
1 cup: Heavy cream, tinted pink
1/2 cup: Sifted, powdered sugar
1: Egg white,
1/4 cup: Minced marachino cherries,
2 tbsp: Each-candied citron, lemon
Peel, orange peel,and
Angelica,
2 tbsp: Lt rum or brandy,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp