Spumoni Elegante dessert recipe (1982)

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Spumoni Elegante

A deluxe version of a frozen dessert classic: fruit-studded cream filling encased in a luscious layer of velvety egg custard.

1982-Spumoni Elegante dessert recipe

Spumoni Elegante dessert recipe


2 cups milk
3 eggs
1/4 teaspoon salt
1 cup sugar (divided)
1/2 teaspoon orange extract
1 large lime
1 cup heavy or whipping cream
1/3 cup diced mixed candied fruit
1 large strawberry for garnish


Day ahead or up to 2 weeks ahead: In heavy 2-quart saucepan with wire whisk or fork, beat milk, eggs, salt, and 3/4 cup sugar until blended. Cook over medium-low heat until mixture thickens and coats a spoon, about 30 minutes, stirring frequently. (Do not boil or mixture will curdle.)

Remove saucepan from heat; stir in orange extract. Pour custard mixture into medium bowl; cover and freeze about 3 hours or until almost firm. With back of large spoon, spread frozen mixture evenly to line inside of 8-1/2″ by 4-1/2″ loaf pan. Cover; freeze about 1 hour.

Grate 1 teaspoon peel from half of lime; set aside. Wrap remaining lime with plastic wrap; refrigerate to use for garnish later.

In small bowl with mixer at medium speed, beat heavy or whipping cream and 1/4 cup sugar until soft peaks form. Fold in candied fruit and grated lime peel. Remove pan from freezer; spoon whipped-cream mixture into center of frozen custard; cover and freeze overnight or until firm.

To serve: Invert spumoni onto chilled platter. For flower garnish, cut remaining peel from reserved lime for stem and leaves; cut strawberry for petals. Garnish dessert with lime peel and strawberry slices.

Makes 12 servings. 190 calories per serving.

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