SPUMONI
Break the mold with Spumoni. Layers of chocolate, pistachio and cherry help make it a star dessert. When it comes to taste, this Spumoni is no bologna.
Provided by My Food and Family
Categories Home
Time 5h50m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350ºF.
- Mix cookie crumbs and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool completely.
- Reserve 1 cherry for garnish; chop remaining cherries. Mix cream cheese, sugar and cherry juice in medium bowl until blended. Stir in 1 cup COOL WHIP and chopped cherries. Spread onto bottom of crust. Refrigerate 20 min.
- Beat pistachio pudding mix and 1-1/4 cups milk with whisk 2 min.; spread over cream cheese layer in crust. Refrigerate 20 min.
- Meanwhile, melt 2 oz. chocolate as directed on package; cool. Make chocolate curls from remaining chocolate piece.
- Beat chocolate pudding mix and remaining milk in medium bowl with whisk 2 min. Stir in melted chocolate and 1 cup of the remaining COOL WHIP; spread over pistachio layer in crust. Refrigerate 20 min.
- Top with remaining COOL WHIP. Refrigerate 4 hours. Garnish with chocolate curls and reserved cherry just before serving.
Nutrition Facts : Calories 460, Fat 25 g, SaturatedFat 15 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 540 mg, Carbohydrate 56 g, Fiber 2 g, Sugar 41 g, Protein 5 g
SPUMONI
A little rum, a little fruit, a little nuts - great way to top off a good Italian meal. Cook time is freeze time. NOTE ON TOPPINGS: No exact amounts of stemmed cherries, macaroons or pistachio nuts were given in the original recipe. Garnish according to personal taste.
Provided by Julie Bs Hive
Categories Frozen Desserts
Time 6h45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Evenly layer softened chocolate ice cream into a 9x5x3 in loaf pan. Smooth the surface. Cover and freeze until firm.
- Repeat with pistachio ice cream.
- Combine vanilla ice cream with cherries, nuts and flavoring, mixing well. Even spoon over pistachio layer. Cover and freeze until firm.
- Spread raspberry sherbet over vanilla layer. Smooth the surface. Cover with foil and freeze at least 6 hrs or overnight.
- Run dinner knife around edges of mold. Dip bottom of mold quickly into hot water, place well-chilled serving platter over mold and invert.
- Garnish as desired with cherries, macaroon crumbs or nuts. Slice Spumoni with a knife dipped into hot water.
Nutrition Facts : Calories 222, Fat 10.5, SaturatedFat 5.4, Cholesterol 26.9, Sodium 99.3, Carbohydrate 30.1, Fiber 2.3, Sugar 25.2, Protein 3.6
SPUMONI CAKE
Make and share this Spumoni Cake recipe from Food.com.
Provided by keen5
Categories Dessert
Time 1h15m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat together the first 5 ingredients.
- Divide batter equally into 3 bowls.
- Bowl#1: add nuts, extract and 6 drops green food coloring.
- Bowl#2: add cherries and 6 drops red food coloring.
- Bowl#3: add melted chocolate.
- Grease a tube pan.
- Layer green, then red, then chocolate in pan.
- Bake at 350 degrees for 45 minutes.
- Sprinkle with powdered sugar when cool.
SPUMONI BOMBE
Flavors, colors, and textures combine harmoniously in this elegant ice-cream dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Coat inside of 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line with parchment paper by cutting two strips, one the width and the other the length of the pan, overlapping them inside the pan. Both should be long enough to generously hang over edges of pan. Place in freezer to chill for 15 minutes. Beat pistachio ice cream in the bowl of an electric mixer fitted with the paddle attachment until soft but still holding its shape, 1 to 2 minutes. Add pistachios; remove pan from freezer. Transfer pistachio ice cream to pan, forming a 1-inch layer and smoothing with a small offset spatula. Return pan to freezer until the ice cream hardens, about 40 minutes.
- In a small saucepan, combine cherries, rum, and water. Bring to a boil over medium-high heat (be careful not to ignite); reduce heat; cover pan. Let cherries simmer until all liquid is absorbed, 10 to 12 minutes. Remove from heat; let cool.
- In a medium bowl, whip cream until soft peaks form; set aside. Soften vanilla ice cream as above. Fold whipped cream into vanilla ice cream. Remove mold from freezer; add a layer of vanilla mixture, smoothing top with a small offset spatula. Return to freezer.
- When vanilla layer is firm to the touch, about 45 minutes, soften chocolate ice cream as above. Add cooled cherries; mix until just combined. Remove mold from freezer; fill to top with chocolate-cherry mixture. Smooth top with an offset spatula; cover with plastic wrap. Return to freezer until completely hardened, about 4 hours or overnight. To unmold, remove from freezer; dip in very hot water for a few seconds. Sprinkle sliced almonds, if using, over chocolate ice cream to keep ice cream from sliding when turned out. Using the overhanging parchment, gently lift ice cream out of pan. Invert onto cutting board. Use a sharp knife to slice into servings.
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
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.
NO CHURN SPUMONI
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Line a loaf pan with plastic wrap so it hangs over the sides.
- Combine the melted ice cream, heavy cream, sweetened condensed milk and salt in a large bowl and beat with an electric mixer until stiff peaks form.
- Place the cherries in a smaller bowl and press with a fork until they are mashed and juicy, but still retain some texture. Add one-third of the whipped cream mixture and fold together. Spread evenly into the prepared loaf pan.
- Add half of the remaining plain whipped cream mixture to a second smaller bowl and fold in the cookies. Spread evenly on top of the cherry layer.
- Add the pistachios and a few drops of green food coloring to the remaining plain whipped cream mixture and mix until the coloring has dissolved. Spread on top of the cookie layer.
- Cover and freeze for 4 hours.
- Using the plastic wrap, lift the ice cream mixture out of the pan. Slice and serve.
More about "spumoni recipes"
SPUMONI | COCKTAIL PARTY
SPUMONI ICEBOX COOKIES - GOOD HOUSEKEEPING
From goodhousekeeping.com
- In large bowl, with mixer at medium speed, beat butter and sugar 4 minutes or until light and fluffy, occasionally scraping bowl with rubber spatula.
SPUMONI - 157 PHOTOS & 408 REVIEWS - ITALIAN - YELP
From yelp.com
657 Yelp reviewsLocation 713 Montana Ave Santa Monica, CA 90403
FOOD REVIEW: SPUMONI - ESCAPE AROUND THE WORLD
From escapearoundtheworld.com
SPUMONI CAKE RECIPE - FOOD.COM - PINTEREST
From pinterest.com
BEST VALERIE'S SPUMONI RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
SPUMONI ITALIAN CAFE & PIZZERIA, STEVENSON RANCH - MENU ...
From tripadvisor.ca
SPUMONI RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPUMONI RECIPE BY FOOD.MASTER | IFOOD.TV
From ifood.tv
NESTLé SCOOPS ICE CREAM – SPUMONI | NESTLé CANADA
From madewithnestle.ca
ANGELO GELATO ITALIANO GELATO SPUMONI AT WHOLE FOODS MARKET
From wholefoodsmarket.com
SPUMONI IN WARRENTON, VA WITH REVIEWS - YP.COM
From yellowpages.com
WHOLE FOODS SPUMONI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SPUMONI?? (OTHER THAN DREYER'S....) - GENERAL DISCUSSION ...
From chowhound.com
SPUMONI ICE CREAM - THE SPRUCE EATS
From thespruceeats.com
SPUMONI FOOD DELIVERY RESTAURANT MENU IN CASA CONEJO 91320 ...
From tastyfind.com
SPUMONI - WIKIPEDIA
From en.wikipedia.org
SPUMONI | TRADITIONAL ICE CREAM FROM ITALY - TASTEATLAS
From tasteatlas.com
SPUMONI ITALIAN RESTAURANT, SANTA MONICA - TRIPADVISOR.CA
From tripadvisor.ca
WHAT KIND OF FOOD IS SPUMONI? | MI'TALIA KITCHEN & BAR
From mitaliakitchen.com
BEST ITALIAN FOOD IN LOS ANGELES | SPUMONI
From spumonirestaurants.com
OH BROTHERS! A HEAVENLY HALVAH SPUMONI SUNDAE
From jewishjournal.com
SPUMONI NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
WHAT IS SPUMONI? (WITH PICTURES) - DELIGHTED COOKING
From delightedcooking.com
SPUMONI PIZZA RESTAURANT : SANTA MONICA, CA 90403 | CUISINE
From orderspumonipizza.com
SPUMONI 5 FLAVORS - ELEVENTWELVE FOOD & WINE
From eleventwelveusa.com
SPUMONI ICE CREAM RECIPE - FOOD NEWS
From foodnewsnews.com
32 FOOD: SPUMONI AND ITALIAN LAYERED COOKIES IDEAS ...
From pinterest.ca
SPUMONI | MRFOOD.COM
From mrfood.com
SPUMONI ICE CREAM NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
SPUMONI RECIPE | KITCHN
From thekitchn.com
SPUMONI - RESTAURANTS - BOSTON - CHOWHOUND
From chowhound.com
VALERIE'S SPUMONI | RECIPE | SPUMONI RECIPES, FOOD NETWORK ...
From pinterest.ca
SPUMONI FOOD DELIVERY RESTAURANT MENU IN SANTA MONICA ...
From tastyfind.com
SPUMONI IS A PERFECT BLEND OF IMPERFECTIONS - THE TAKEOUT
From thetakeout.com
SPUMONI ARCHIVES - 5* TRENDING RECIPES WITH VIDEOS
From food.theffeed.com
TIME TO EAT SPUMONI! ALSO, TIME TO LEARN WHAT SPUMONI IS
From bonappetit.com
SPUMONI ICE CREAM TERRINE - MAWANA FOODS
From mawanafoods.com
SPUMONI-ISH — GOOD FOODS PROJECT
From goodfoodsproject.com
#course #preparation #desserts #frozen-desserts #oamc-freezer-make-ahead #number-of-servings
You'll also love