Spoom
Spoom is a type of frothy sorbet made with a lighter sugar syrup[1] than that required for a true sorbet. As it begins to set, it is mixed with half its volume of Italian meringue. Like sorbet, it is made from fruit juice, wine, sherry or port and served in a tall glass (with a few tablespoons of champagne spooned over it). The name comes from the Italian spuma (foam). In Italy, spumone is a light frothy ice cream made with egg whites, a flavouring and whipped cream.[2]
 A glass of lime-flavored spoom. | |
| Type | Sorbet |
|---|---|
| Main ingredients | Fruit juice; wine, sherry or port; champagne |
References
- Larousse Gastronomique 2009. Hamlyn. 2009. p. 1013. ISBN 978-0-600-62042-6.
- Turgeon, Charlotte; Froud, Nina (1961). Larousse gastronomique: the encyclopedia of food, wine & cookery. New York: Crown Publishers. ISBN 0-517-50333-6.
Further reading
Jourdan, Andrea (November 2011). Spoom! Desserts envoûtants (in French). ISBN 978-2-89472-589-4.
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