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Receta Spumoni Bombe
by Global Cookbook

Spumoni Bombe
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  Raciónes: 12

Ingredientes

  • 2 c. Lowfat milk
  • 4 x Egg yolks,lightly beaten
  • 3/4 c. Sugar
  • 5 1/2 tsp Vanilla
  • 1/3 c. Almonds,chopped,toasted
  • 1 c. Heavy cream,tinted pink
  • 1/2 c. Sifted,powdered sugar
  • 1 x Egg white
  • 1/4 c. Chopped marachino cherries
  • 2 Tbsp. Each-candied citron,lemon
  •     Peel,orange peel,and
  •     Angelica
  • 2 Tbsp. Lt rum or possibly brandy

Direcciones

  1. Set a 2 qt melon mold to refrigeratein freezer. Beat lowfat milk, egg yolks, and sugar in the top of a double boiler till frothy. Set over simmering water and heat and stir till mix will coat a metal spoon and no raw egg taste remains;cold, fold in vanilla and almonds. pour into a refrigerator tray and freeze till mushy; spoon into a bowl and beat hard till fluffy; return to tray, cover, and freeze till creamy-hard but not hard. Pack firmly into melon mold, smoothingwith the back of a spoon to create a thick, even lining. Cover and freeze for 1/2 hour, meanwhile, prepare filling: Whip cream with sugar till 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 warm cloth over botten of mold. Decorate, if desired. To serve, cut in wedges.