Culinaire Dictionnaire – 9 June 2012

spoom
A frothy type of SHERBET made with a light SUGAR SYRUP mixed with a liquid such as fruit juice, CHAMPAGNE or SAUTERNES. Halfway through the freezing process, the mixture is combined with uncooked MERINGUE, which gives spoom its airy texture. The Italians call this frozen specialty spuma,  which means “foam” or “froth.”

© Copyright Barron’s Educational Services, Inc. 1995 based on THE FOOD LOVER’S COMPANION, 2nd edition, by Sharon Tyler Herbst.

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