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Strawberry Spuma
(Serves 6)
Strawberry Spuma
The word "spuma" means foam or froth. These frozen desserts are a type of frothy sorbet; lighter and airer than ice cream. They are composed of fruit pulp and sugar with the addition of meringue or whipped cream or both. In this recipe the beaten egg whites combined with a strawberry puree create a type of frozen meringue that is so light it seems like you are eating a delicate fruit-flavored foam. This spuma tastes rich but it contains no dairy products. You will need an ice cream maker to create this luscious dessert. You can easily substitute other types of fruit for the strawberries. Spuma can be served as soon as it has been churned or it may be frozen for later use. Remove the spuma from the freezer to soften before serving.
DESSERTS > FROZEN DESSERTS > STRAWBERRY SPUMA
Ingredients:
1/2 cup water
1/2 cup plus 1/3 cup sugar
1 pound ripe strawberries, hulls removed
3 egg whites
Directions:
Put water and 1/2 cup sugar in a microwave safe bowl or measuring cup.
Microwave for 1 minute. Stir until the sugar dissolves.
Cool the sugar syrup slightly and refrigerate for 30 minutes.
Put the strawberries in a food processor and puree.
Add 1/4 cup of the chilled sugar syrup and puree to combine.
Taste the mixture and add additional syrup if you prefer a sweeter taste.
Force the mixture through a fine sieve; discard the solids.
Refrigerate the mixture for 30 minutes.
Place the egg whites and 1/3 cup of sugar in a heatproof bowl.
Place the bowl over a saucepan of simmering water.
Whisk the egg whites for 2 minutes or until the mixture is hot to the touch.
Remove the bowl from the saucepan. With an electric mixer, beat the egg whites on high speed until glossy peaks form, about 5 minutes.
Gently fold half of the beaten egg whites into the strawberry puree.
Then fold in the remaining egg whites. It's not necessary that the whites be completely incorporated as they will mix further in the ice cream maker.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions. Serve immediately or transfer to a container and freeze.
NOTE:
For anyone concerned about health issues, the egg whites in this recipe are not fully cooked.
1/2 cup water
1/2 cup plus 1/3 cup sugar
1 pound ripe strawberries, hulls removed
3 egg whites
Directions:
Put water and 1/2 cup sugar in a microwave safe bowl or measuring cup.
Microwave for 1 minute. Stir until the sugar dissolves.
Cool the sugar syrup slightly and refrigerate for 30 minutes.
Put the strawberries in a food processor and puree.
Add 1/4 cup of the chilled sugar syrup and puree to combine.
Taste the mixture and add additional syrup if you prefer a sweeter taste.
Force the mixture through a fine sieve; discard the solids.
Refrigerate the mixture for 30 minutes.
Place the egg whites and 1/3 cup of sugar in a heatproof bowl.
Place the bowl over a saucepan of simmering water.
Whisk the egg whites for 2 minutes or until the mixture is hot to the touch.
Remove the bowl from the saucepan. With an electric mixer, beat the egg whites on high speed until glossy peaks form, about 5 minutes.
Gently fold half of the beaten egg whites into the strawberry puree.
Then fold in the remaining egg whites. It's not necessary that the whites be completely incorporated as they will mix further in the ice cream maker.
Transfer the mixture to an ice cream maker and freeze according to the manufacturer's directions. Serve immediately or transfer to a container and freeze.
NOTE:
For anyone concerned about health issues, the egg whites in this recipe are not fully cooked.
RECOMMENDED PRODUCT
This is the ice cream maker that I have owned for a number of years and am very happy with it. You can make up to 1-1/2 quarts of ice cream, gelato, frozen yogurt, sorbet, or frozen drinks in only about 20 minutes. It's fully automatic; simply place the ingredients into the bowl and turn on the machine.
SERVE YOUR SPUMA WITH STYLE
Perfect for serving your favorite cosmo recipe - or creative appetizers and desserts!
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