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The Times
  • Dessert recipe: Champagne Spoom

  • The Italians enjoy their own version of frozen custard. It’s called spoom, a frothy, creamy sherbet. Sugar syrup and fruit juices are mixed with champagne or sauterne wine.

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  • The Italians enjoy their own version of frozen custard. It’s called spoom, a frothy, creamy sherbet.
    Sugar syrup and fruit juices are mixed with champagne or sauterne wine. Then meringue is whipped in to provide an airy texture. Our recipe simplifies the process by using sherbet. Note: Spuma means froth in Italian.
    Champagne Spoom
    1/2 cup powdered sugar
    1/2 cup water
    4 egg whites
    1 quart lemon or lime sherbet, softened
    Champagne or white wine
    Heat sugar and water, stirring to dissolve. Beat egg whites until firm. Slowly whisk this hot syrup into meringue, then fold into sherbet. Cover and freeze. Pour 2 tablespoon of wine over each serving, then top with whipped cream. Serves 12.
     
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