Dairy Free Raspberry Spuma
Italian for 'foam' or 'froth', spuma is an airy type of sherbet made with egg whites beaten with boiling sugar syrup. This frozen specialty is also known as spoom.
Servings: 6 to 8
Ingredients:
Raspberry Spuma
Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 127 |
| pro | 2 g |
| total fat | trace |
| sat. fat | 0 g |
| carb | 30 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 13 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 3% |
| vit A | 1% |
| vit C | 33% |
| folate | 9% |
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2/3 cup (150 mL) granulated_sugar
1/4 cup (50 mL) water
2 tbsp (50 mL) lime juice 25 mL
6 cups (1.5 L) raspberries (fresh or thawed)
Italian meringue:
1/3 cup (75 mL) granulated_sugar
1/4 cup (50 mL) water
2 egg_whites
1 tbsp (15 mL) grated lime rind
Preparation:
In saucepan, bring sugar, water and lime juice to boil, stirring until sugar is dissolved; let cool.
In food processor, purée raspberries. Press through fine sieve into large bowl to remove seeds; stir in lime mixture. Set aside.
Italian meringue: In small heavy saucepan, bring sugar and water to boil, stirring until sugar is dissolved. Boil for about 5 minutes or until firm-ball stage when about 1 tsp (5 mL) syrup dropped into very cold water forms firm but pliable ball.
Meanwhile, in bowl, beat egg whites with lime rind at medium speed until stiff but not dry peaks form and syrup for Italian Meringue is at firm-ball stage. Increase to high speed; beat in syrup in thin steady stream. Beat for about 3 minutes or until cooled to room temperature and side of bowl is cool to the touch.
Using whisk, gently fold about one-third of the Italian meringue into raspberry mixture. Fold in remaining meringue.
Pour into shallow metal cake pan; freeze until semifirm, about 4 hours. Scrape into food processor; purée. Pack into airtight container and freeze for 4 hours. (Or freeze in
ice-cream machine according to manufacturer's instructions.) (Make-ahead: Freeze for up to 2 days.)
In food processor, purée raspberries. Press through fine sieve into large bowl to remove seeds; stir in lime mixture. Set aside.
Italian meringue: In small heavy saucepan, bring sugar and water to boil, stirring until sugar is dissolved. Boil for about 5 minutes or until firm-ball stage when about 1 tsp (5 mL) syrup dropped into very cold water forms firm but pliable ball.
Meanwhile, in bowl, beat egg whites with lime rind at medium speed until stiff but not dry peaks form and syrup for Italian Meringue is at firm-ball stage. Increase to high speed; beat in syrup in thin steady stream. Beat for about 3 minutes or until cooled to room temperature and side of bowl is cool to the touch.
Using whisk, gently fold about one-third of the Italian meringue into raspberry mixture. Fold in remaining meringue.
Pour into shallow metal cake pan; freeze until semifirm, about 4 hours. Scrape into food processor; purée. Pack into airtight container and freeze for 4 hours. (Or freeze in
ice-cream machine according to manufacturer's instructions.) (Make-ahead: Freeze for up to 2 days.)
Additional Information
- Tips:
• When making the meringue, it is best to use the candy-making cold-water test since boiling such a small amount of liquid to firm-ball stage of 250°F (121°C) is difficult to measure with a candy thermometer.
• It is easier to fold the meringue into the raspberry purée with a whisk rather than rubber spatula. A spatula makes it lumpy and could cause overmixing.
Source
Canadian Living Magazine: June 2007
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