Spumoni Bombe
Ingredients
- 2 c milk
- 4 egg yolks, lightly beaten
- 3/4 c sugar
- 5 1/2 ts vanilla
- 1/3 c almonds, minced, toasted
- 1 c heavy cream, tinted pink
- 1/2 c sifted, powdered sugar
- 1 egg white
- 1/4 c minced marachino cherries
- 2 tb each candied citron, lemon Peel, orange peel, and angelica
- 2 tb lt rum or brandy
Instructions
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.
