Spumoni Bombe Recipe

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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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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

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

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Spumoni Bombe

Health food makes me sick.
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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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Spumoni Bombe Recipe from the Recipes-To-go.com Dessert Recipe Cookbook

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