VALERIE'S SPUMONI
Provided by Valerie Bertinelli
Categories dessert
Time 10h35m
Yield 9 to 12 slices
Number Of Ingredients 9
Steps:
- Lightly grease a 9-by-5-inch aluminum loaf pan with cooking spray. Line the pan with plastic wrap on all sides, leaving a 2-inch overhang; the cooking spray will help the plastic stick directly to the sides of the pan.
- In a food processor, pulse the chocolate wafers until very fine, like sand. Add the chocolate sauce and pulse a few more times until the mixture comes together. Pour into the prepared loaf pan and firmly press into the bottom of the pan to create a crust. Freeze for 30 minutes to set.
- Meanwhile, remove the chocolate-chocolate chip gelato from the freezer to soften. After 30 minutes, remove the loaf pan from the freezer and spread the chocolate gelato over the crust; use a small offset or rubber spatula to spread the gelato into a flat, even layer. Return the loaf pan to the freezer for another 30 minutes. Meanwhile, let the vanilla bean gelato soften at room temperature.
- When the vanilla gelato has softened, transfer it to a bowl and stir in the sliced Amarena cherries, the Amarena syrup and the red food coloring if using. Mix until the cherries are evenly dispersed and the food coloring is completely incorporated. Remove the loaf pan from the freezer and evenly spread the cherry gelato over the chocolate gelato. Place back in the freezer for at least 1 hour more; it takes longer for the cherry layer to set.
- Thirty minutes before the cherry layer is set, remove the pistachio gelato from the freezer to soften. When softened, spread in an even layer over the cherry gelato; the pistachio layer should come up nearly to the top of the pan. Cover with plastic wrap and freeze overnight.
- When ready to serve, remove the plastic wrap from the top of the pan and invert the spumoni onto a cutting board. Gently lift the loaf pan away and remove the remaining plastic wrap. Slice the spumoni into 3/4-inch slices, using a chef's knife dipped in warm water; dip the knife in the warm water between each slice. Serve immediately.
SPUMONI BAKED ALASKA
For a refreshing end to a rich meal, try this freezer finale. Its intriguing interior and pretty color scheme are bound to garner oohs and aahs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. In a microwave-safe bowl, melt butter and chocolate; stir until smooth. Stir in sugar and vanilla. Add eggs, 1 at a time, beating well after each addition. Combine the flour, baking powder and salt; gradually stir into chocolate mixture. Stir in hazelnuts., Spread into a greased 8-in. round baking pan. Bake until a toothpick inserted in the center comes out with moist crumbs (do not overbake), 35-40 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely., Meanwhile, line an 8-in. round bowl (1-1/2 qt.) with foil. In a smaller bowl, place 1 qt. ice cream; add the pistachios, almond extract and, if desired, food coloring. Quickly spread ice cream over bottom and up sides of foil-lined bowl, leaving the center hollow; cover and freeze for 30 minutes., In a small bowl, combine cherries, cherry juice, rum and remaining 1 qt. ice cream. Pack ice cream into hollow center of 8-in. bowl; cover and freeze., In a large heavy saucepan, combine egg whites, sugar and cream of tartar. With a hand mixer, beat on low speed 1 minute. Continue beating over low heat until egg mixture reaches 160°, about 8 minutes. Transfer to a bowl; beat until stiff glossy peaks form and sugar is dissolved., Place brownie on an ungreased foil-lined baking sheet; top with inverted ice cream mold. Remove foil. Immediately spread meringue over ice cream, sealing to edges of brownie. Freeze until ready to serve, up to 24 hours., Preheat oven to 400°. Bake until meringue is lightly browned, 2-5 minutes. Transfer to a serving plate; serve immediately.
Nutrition Facts : Calories 554 calories, Fat 29g fat (13g saturated fat), Cholesterol 94mg cholesterol, Sodium 314mg sodium, Carbohydrate 68g carbohydrate (52g sugars, Fiber 3g fiber), Protein 11g protein.
SPUMONI
Steps:
- Prepare the vanilla and chocolate ice-cream bases: Whisk 2 cups milk, 3/4 cup sugar, and 5 egg yolks together in a heavy 2-quart saucepan until blended. Drop in the vanilla bean, and set the saucepan over very low heat. Switch to a wooden spoon and cook, stirring constantly, until the mixture is thick, about 10 minutes. (If you have an instant-reading thermometer, check the temperature from time to time. The base will thicken shortly after the temperature reaches 180° F.) Strain the mixture into a small bowl, and cool to room temperature with a piece of plastic wrap pressed directly to the surface. Clean the saucepan. Whisk 2 cups milk, 3/4 cup sugar, 5 egg yolks, and the cocoa together in the saucepan until blended. Cook and stir as described above until thickened. Strain the chocolate mixture into a separate small bowl and cool as above. The bases can be refrigerated for up to 1 day before continuing.
- If you have an ice-cream maker, freeze the ice-cream bases separately, according to manufacturer's directions, and set the finished ice creams in the freezer as you finish. If you don't have an ice-cream maker, place the bowls of ice-cream base in the freezer and freeze, stirring occasionally, until the mixture is frozen but soft enough to be spooned out easily.
- Whip the cream and 1/4 cup sugar in a chilled bowl until it holds stiff peaks. Gently fold the cherries, nuts, and candied peel into the whipped cream. Refrigerate the whipped cream.
- Line up six 10-ounce paper soft-drink cups on your work surface. Remove the vanilla ice cream from the freezer. (If it has become too hard to scoop easily, let it stand at room temperature 5 to 10 minutes.) Working quickly, scoop one-sixth of the ice cream into one of the cups and spread it into an even layer that comes about 3 inches up the sides of the cup and is about 1/4 inch thick, leaving enough room in the center for a layer of chocolate ice cream and the whipped-cream filling. Place the cup in the freezer immediately and repeat with the remaining ice cream and cups. Freeze until the vanilla ice cream is solid, 15 to 30 minutes.
- Check the consistency of the chocolate ice cream. If it is too solid to spoon easily, let it stand at room temperature 5 to 10 minutes. Tear off six squares of plastic wrap or wax paper large enough to cover the tops of the ice-cream molds, and set them close by. Take the flavored whipped cream out of the refrigerator and have it close by. Take one of the cups out of the freezer and spoon a layer of the chocolate ice cream inside the vanilla ice cream, making that layer even with the top of the vanilla ice cream and leaving enough space in the center for the whipped-cream filling. (You may not need a full sixth of the chocolate ice cream to do this.) Drop a little of the whipped cream into the center of the mold and tap the surface of the cup to settle the whipped cream into the indentation. Add the whipped cream little by little, tapping the cup after each addition, until the whipped cream is even with the ice-cream layers. Cover with a piece of plastic wrap or wax paper pressed directly to the surface, and return immediately to the freezer. Repeat with the remaining cups. Freeze for at least 2 hours or up to one day before serving.
- To serve, remove wax paper or plastic wrap. With a sharp, serrated knife, cut the cup in half lengthwise from the top, straight through the ice cream. Working carefully, peel the cup from the spumoni halves and serve on chilled plates.
CHOCOLATE SPUMONE - SPUMONE AL CIOCCOLATO
Spumone is an Italian ice cream, that is just delicious! Another wonderful recipe from one of my favorites cooking show hosts, Mary Ann Esposito. Mary Ann says: Perugina semisweet chocolate is used in this recipe for spumone, a refreshing end to a dinner party. Make it ahead and freeze it. Team it with fresh raspberries, strawberries, or make a coulis, a fruit sauce to drizzle on the plate for an artistic presentation. It will look like you have been in the kitchen all day! PLEASE NOTE: Preparation time does NOT include minimum 2 hour chilling time. Also, remember to take it out 30 minutes before serving.
Provided by Lindas Busy Kitchen
Categories < 30 Mins
Time 30m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Line a 10x4x2 1/2" loaf pan with plastic wrap, leaving a 1" overhang. Set aside.
- Put the semisweet chocolate in a saucepan. Add the water, and melt the chocolate over very low heat, stirring frequently until smooth. Set aside.
- In a large bowl, whip the cream with 2 tablespoons of the sugar, with an electric mixer, until stiff. Set aside.
- In another bowl, whip the egg yolks with the remaining sugar until the mixture is thick and lemon colored.
- Fold the egg mixture into the melted chocolate, then fold the chocolate mixture into the whipped cream, along with the chopped white chocolate.
- Spread the mixture evenly into the loaf pan, and bring the overhanging plastic wrap over the top to cover the pan.
- Cover the top tightly with a sheet of aluminum foil, and freeze for at least 2 hours, or for up to a month.
- About 30 minutes before serving remove the foil, unwrap the plastic wrap from the top, and unmold the spumone onto a decorative dish, gently pulling away the plastic wrap.
- Use a knife dipped in ice water to make clean slices.
- For an elegant presentation, cut the slices on the diagonal, and stand the spumone on edge, to create a vertical look. Serve as is or with chocolate sauce or a raspberry coulis.
Nutrition Facts : Calories 281.9, Fat 25.9, SaturatedFat 15.8, Cholesterol 102.2, Sodium 25.2, Carbohydrate 15.3, Fiber 2.8, Sugar 9.3, Protein 3.8
ITALIAN SPUMONI COOKIES
These festive cookies look and taste like they're made from scratch. But refrigerated cookie dough makes them a cinch to create. We'll never tell your secret! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 8
Steps:
- Let cookie dough stand at room temperature 5-10 minutes to soften. In a large bowl, beat cookie dough and 3/4 cup flour until combined. Divide dough into three portions., Add remaining flour, cherries and if desired red food coloring to one portion. Add cocoa and liqueur to the second portion. Add pistachios and if desired green food coloring to the remaining portion., Roll each portion between two pieces of waxed paper into an 8x6-in. rectangle. Remove waxed paper. Place cherry rectangle on a piece of plastic wrap. Layer with chocolate and pistachio rectangles; press together lightly. Wrap with plastic wrap and refrigerate overnight., Preheat oven to 375°. Cut chilled dough in half widthwise. Return one rectangle to the refrigerator. Cut remaining rectangle into 1/4-in. slices. Place 1 in. apart on ungreased baking sheets. Repeat with remaining dough., Bake 8-10 minutes or until set. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 103 calories, Fat 4g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 87mg sodium, Carbohydrate 14g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE AND ALMOND SPUMONI
Categories Milk/Cream Chocolate Dessert Almond Spring Bon Appétit
Yield Makes 10 to 12 servings
Number Of Ingredients 8
Steps:
- Whisk yolks, 3/4 cup sugar and cornstarch in heavy medium saucepan to blend. Bring milk to simmer in heavy small saucepan. Gradually whisk hot milk into yolk mixture. Stir over medium heat until custard thickens and boils and leaves path on back of spoon when finger is drawn across, about 2 minutes. Remove from heat. Add chocolate and whisk until melted. Stir in almonds. Transfer custard to large bowl. Freeze until cold but not firm, stirring occasionally, about 45 minutes.
- Line 9 x 5 x 2 1/2-inch loaf pan with plastic, leaving overhang. Beat cream and powdered sugar in large bowl until medium-firm peaks form. Fold cream into custard. Transfer to pan. Fold plastic over. Cover with foil; freeze until firm, at least 8 hours. (Can be made 3 days ahead.)
- Remove foil from pan. Let spumoni stand 30 minutes. Invert onto platter. Remove plastic. Cut into slices and serve.
ALMOND, CHOCOLATE, AND PISTACHIO SPUMONI
Provided by Gina Marie Miraglia Eriquez
Categories Milk/Cream Ice Cream Machine Chocolate Dessert Freeze/Chill Kid-Friendly Frozen Dessert Almond Pistachio Family Reunion Gourmet Small Plates
Number Of Ingredients 11
Steps:
- Bring milk to a simmer in a 4-quart heavy saucepan over medium heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.
- Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes. Immediately strain through a fine-mesh sieve into a clean bowl. Divide custard among 3 bowls. To make almond base, whisk 1/2 teaspoon vanilla into 1 bowl; for pistachio base, whisk almond extract and food coloring into another bowl; for chocolate base, whisk cocoa and remaining 1/2 teaspoon vanilla into third bowl.
- Cool to room temperature, stirring occasionally. Chill custards, surfaces covered with parchment paper (to prevent a skin from forming), until cold, at least 6 hours.
- Freeze each custard in ice cream maker, 1 batch at a time (white, then green, then brown). Fold almonds into vanilla custard, then fold pistachios into green custard. Transfer to a shallow 2-quart container or 3 smaller containers and put in freezer to firm up, about 4 hours.
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