CHOCOLATE SPUMONI
Ingredients :
3 ½ oz (100 g) bittersweet chocolate, finely chopped
4 egg yolks
¾ cup sugar
2 tablespoons cornstarch
2 ½ cup evaporated milk
1 cup blanched almonds, toasted and chopped (½ cup approximately)
1 ½ cup chilled cream
1 tablespoon confectioners sugar
Preparation:
Place egg yolks, sugar and cornstarch in a medium size saucepan and whisk until blended. Simmer milk in a small pan. Whisk hot milk gradually into yolk mixture.Cook over moderate heat, stirring, until mixture thickens and boils. Custard will be ready when finger leaves a path on the back of the spoon. Remove from heat.Add chopped chocolate and beat until melted. Stir in almonds.
Transfer chocolate custard to a large bowl. Freeze for 50 minutes, stirring occasionally.Beat cream and confectioner’s sugar until thick and medium peaks form. Fold cream into custard.Line a 9x5x3 inch (23x13x8 cm) pan with plastic film, leaving plastic hang along the sides.
Transfer chocolate custard to pan and fold plastic over. Cover with aluminum foil and freeze until firm, approximately 8 hours.Remove foil from pan and let spumoni stand for 30 minutes at room temperature before serving.Invert onto a platter and serve.
10 servings
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