Peach Melba Spoom
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Martha Stewart Living, August 2010
- Yield Serves 4
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Ingredients
- 1/2 cup water
- 1/2 cup plus 1/3 cup sugar
- 5 peaches (about 1 1/4 pounds), halved and pitted
- 12 ounces raspberries (3 cups)
- 2 large egg whites
Directions
- Bring water and 1/2 cup sugar to a boil in a small saucepan, stirring, until sugar dissolves. Let cool slightly. Refrigerate syrup for at least 30 minutes.
- Slice and puree 3 peaches with half the raspberries and 1/4 cup syrup in a food processor. Add more syrup to taste. Pass mixture through a fine sieve; discard solids. Refrigerate for at least 1 hour.
- Place whites and remaining 1/3 cup sugar in the heatproof bowl of a mixer set over a pan of simmering water. Cook, whisking, until sugar dissolves and mixture is hot to the touch, about 2 minutes. Whisk with a mixer on high speed until stiff, glossy peaks form, about 5 minutes.
- Gently fold fruit puree into whites using whisk attachment. Freeze mixture in an ice cream maker according to manufacturer's directions. Transfer spoom to an airtight container, and freeze for at least 1 hour.
- Slice remaining 2 peaches, and crush remaining raspberries. Layer fruit with spoom in 4 glasses.
Cook's Note
Food-safety note: The egg whites in this recipe are not fully cooked.
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Just tried making my first spoom and thought hte recipe was tricky to follow. I wasn't sure if the water in the pan was supposed to touch the bowl with the egg whites or if I was supposed to keep the egg whites over the summering water to until the hard peak stage. It could be inexperience with this type of recipe though... so far it's DELISH!
this was delicious! and guess what - i have no ice cream machine so i just froze it overnight to see what happens. turned out awesome. like a mix between sorbet and ice cream. i also skipped the sugar syrup step and just added some sugar directly into the fruit puree. worked fine.