Spumoni Bombe Recipe




Spumoni Bombe Ingredients


VANILLA ALMOND ICECREAM

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
1 peel,orange peel,and
1 angelica
2 tbsp lt rum or brandy

A Recipe for
Spumoni Bombe

 

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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Julia Childs



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This is a recipe for Spumoni Bombe from the recipe cookbook of Recipes-to-go (Dessert)


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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

Julia Childs



"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

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Spumoni Bombe

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Spumoni Bombe 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.

Serves: 12

 

 

 

 

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