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   RECIPES      Cooking recipes and tips      44,808 messages   

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   Message 42,415 of 44,808   
   Dave Drum to All   
   8/21 Nat'l Spumoni Day 1   
   20 Aug 24 09:41:00   
   
   TZUTC: -0500   
   MSGID: 27699.recipes@1:2320/105 2b2b7370   
   PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0   
   TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0   
   BBSID: CAPCITY2   
   CHRS: ASCII 1   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Spumoni Bombe   
    Categories: I scream, Desserts, Nuts, Booze, Citrus   
         Yield: 12 Servings   
       
   MMMMM------------------VANILLA ALMOND ICE-CREAM-----------------------   
         2 c  Milk   
         4 lg Egg yolks; lightly beaten   
       3/4 c  Sugar   
     5 1/2 ts Vanilla   
       1/3 c  Almonds; minced, toasted   
      
   MMMMM--------------------CREAM FRUIT FILLING-------------------------   
         1 c  Heavy cream; tinted pink   
       1/2 c  Sifted, powdered sugar   
         1    Egg white   
       1/4 c  Minced marachino cherries   
         2 tb (ea) candied citron, lemon   
              - peel, orange peel, and   
              - Angelica   
         2 tb Rum (light) or brandy   
       
     Set a 2 quart melon mold to chill in freezer.   
        
     Beat milk, egg yolks, and sugar in the top of a double   
     boiler until frothy. Set over simmering water and heat   
     and stir until mixture will coat a metal spoon and no   
     raw egg taste remains;cool, mix in vanilla and   
     almonds. Pour into a refrigerator tray and freeze   
     until mushy; spoon into a bowl and beat hard until   
     fluffy; return to tray, cover, and freeze until   
     creamy-firm but not hard.   
        
     Pack firmly into melon mold, smoothing with the back   
     of a spoon to form a thick, even lining. Cover and   
     freeze for 1/2 hour.   
        
     MEANWHILE, PREPARE FILLING: Whip cream with sugar   
     until soft peaks form; beat egg white to soft peaks   
     and fold into cream along with remaining ingredients.   
     Spoon into center of melon mold, cover, and freeze   
     overnight.   
        
     Unmold on a serving platter, loosening, if neccesary,   
     by running wrung out hot cloth over botten of mold.   
        
     Decorate, if you like. To serve, cut in wedges.   
        
     Recipe from: http://www.recipesource.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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