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Spumoni


1 1/2 cup water
1 1/4 cup granulated sugar
2 vanilla beans (1 inch size)
10 egg yolks
5 egg whites
1/4 tsp. salt
3 cup heavy cream, whipped
2 tsp. candied angelica
2 tsp. citron
2 tsp. candied apricot
2 tsp. candied lemon
2 tsp. candied orange peel
4 tablespoon blanched almonds

In a saucepan, combine water, sugar and vanilla beans. Boil for 5 min. remove vanilla beans. Beat egg yolks until thick and creamy. While beating egg yolks, gradually beat in the hot sugar syrup until syrup and eggs are well combined. Beat egg whites until stiff, combine with salt and whipped heavy cream, and add to egg yolk mixture. Add candied fruits and almonds to mixture. Still-freeze.

Makes 1/2 gallon




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.