Spoom Recipes

PEACH MELBA SPOOM

Steps:

• Bring water and 1/2 cup sugar to a boil in a small saucepan, stirring, until sugar dissolves. Let cool slightly. Refrigerate syrup for at least 30 minutes.
• Slice and puree 3 peaches with half the raspberries and 1/4 cup syrup in a food processor. Add more syrup to taste. Pass mixture through a fine sieve; discard solids. Refrigerate for at least 1 hour.
• Place whites and remaining 1/3 cup sugar in the heatproof bowl of a mixer set over a pan of simmering water. Cook, whisking, until sugar dissolves and mixture is hot to the touch, about 2 minutes. Whisk with a mixer on high speed until stiff, glossy peaks form, about 5 minutes.
• Gently fold fruit puree into whites using whisk attachment. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer spoom to an airtight container, and freeze for at least 1 hour.
• Slice remaining 2 peaches, and crush remaining raspberries. Layer fruit with spoom in 4 glasses.

SPOOM

Steps:

• Combine sugar and water in saucepan.
• Cook over medium heat just until temperature reaches 238F degrees on candy thermometer.
• Meanwhile, beat egg whites until soft peaks form.
• Continue beating, pouring hot syrup in thin thread into whites.
• Stir in sherbet.
• Spoon mixture into individual serving dishes.
• Cover and freeze.
• Before serving, pour 2 tablespoons champagne over each serving.

SPOOM

Steps:

• In a large bowl stir together sherbet and ice cream.
• Add soda.
• Mix well.
• Spoon into glasses and serve immediately.