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.
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.
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.
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