Chocolate Spumone Spumone Al Cioccolato Recipes

Steps:

• Bring milk to a simmer in a 4-quart heavy saucepan over medium heat. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl. Whisk in milk, then transfer mixture to saucepan.
• Bring to a boil over medium heat, whisking constantly, then boil, whisking constantly, 2 minutes. Immediately strain through a fine-mesh sieve into a clean bowl. Divide custard among 3 bowls. To make almond base, whisk 1/2 teaspoon vanilla into 1 bowl; for pistachio base, whisk almond extract and food coloring into another bowl; for chocolate base, whisk cocoa and remaining 1/2 teaspoon vanilla into third bowl.
• Cool to room temperature, stirring occasionally. Chill custards, surfaces covered with parchment paper (to prevent a skin from forming), until cold, at least 6 hours.
• Freeze each custard in ice cream maker, 1 batch at a time (white, then green, then brown). Fold almonds into vanilla custard, then fold pistachios into green custard. Transfer to a shallow 2-quart container or 3 smaller containers and put in freezer to firm up, about 4 hours.

Steps:

• Melt the chocolate in a bain-marie or double boiler.
• Whip the egg whites with 3 tablespoons sugar, until fluffy.
• In a separate bowl, add the remaining 3 tablespoons sugar to the egg yolks, and whisk well.
• Remove the melted chocolate from the heat. Let it cool for a couple of minutes. To decrease the temperature further, combine the chocolate with the cold milk in a mixing bowl. Add the egg yolk mixture and continue whisking.
• Gradually whisk the flour into the chocolate mixture. Fold in the whipped egg whites until the consistency is even and smooth.
• Butter 8 baking ramekins. Evenly divide the chocolate mixture among them. Let rest in the freezer for two hours.
• Bake in a preheated oven at 360 degrees F for 8 minutes. Serve immediately.

Steps:

• Line a 10x4x2 1/2" loaf pan with plastic wrap, leaving a 1" overhang. Set aside.
• Put the semisweet chocolate in a saucepan. Add the water, and melt the chocolate over very low heat, stirring frequently until smooth. Set aside.
• In a large bowl, whip the cream with 2 tablespoons of the sugar, with an electric mixer, until stiff. Set aside.
• In another bowl, whip the egg yolks with the remaining sugar until the mixture is thick and lemon colored.
• Fold the egg mixture into the melted chocolate, then fold the chocolate mixture into the whipped cream, along with the chopped white chocolate.
• Spread the mixture evenly into the loaf pan, and bring the overhanging plastic wrap over the top to cover the pan.
• Cover the top tightly with a sheet of aluminum foil, and freeze for at least 2 hours, or for up to a month.
• About 30 minutes before serving remove the foil, unwrap the plastic wrap from the top, and unmold the spumone onto a decorative dish, gently pulling away the plastic wrap.
• Use a knife dipped in ice water to make clean slices.
• For an elegant presentation, cut the slices on the diagonal, and stand the spumone on edge, to create a vertical look. Serve as is or with chocolate sauce or a raspberry coulis.

Steps:

• Whisk yolks, 3/4 cup sugar and cornstarch in heavy medium saucepan to blend. Bring milk to simmer in heavy small saucepan. Gradually whisk hot milk into yolk mixture. Stir over medium heat until custard thickens and boils and leaves path on back of spoon when finger is drawn across, about 2 minutes. Remove from heat. Add chocolate and whisk until melted. Stir in almonds. Transfer custard to large bowl. Freeze until cold but not firm, stirring occasionally, about 45 minutes.
• Line 9 x 5 x 2 1/2-inch loaf pan with plastic, leaving overhang. Beat cream and powdered sugar in large bowl until medium-firm peaks form. Fold cream into custard. Transfer to pan. Fold plastic over. Cover with foil; freeze until firm, at least 8 hours. (Can be made 3 days ahead.)
• Remove foil from pan. Let spumoni stand 30 minutes. Invert onto platter. Remove plastic. Cut into slices and serve.