Now that I’ve tackled sorbet made with Italian meringue as a stabaliser in my last post, I thought a slight – but related – deviation might be in order. While researching sorbets and reading through a pertinent article on the blog The Ice Cream Nation, the word spoom caught my eye. Don’t you love that word! It is actually derived from the word spume. Spooms begin the same way as certain types of sorbets (like my black currant sorbet in the previous post) that make use of Italian meringue as a stabiliser. Spooms, however, contain a much greater quantity of Italian meringue. The resulting product takes on a whole new character and makes a light (frozen) foam…well, just like spume.
My red gooseberries (a fruit high in pectin) have been harvested in the garden and I thought they might make a nice spoom as they are naturals in fools – another light frothy sweet. Plus, I had a quantity of Italian meringue left over after making sorbet. Waste not want not, as they say.
- 400g fresh or frozen gooseberries (green or red)
- 50g sugar
- 80ml (about 1/3 cup) golden syrup or corn syrup
- 200ml water
- 170g Italian meringue
First make the Italian meringue (described in the previous post) or use defrosted meringue you made earlier and froze.
If using frozen berries, defrost first. Crush or purée the gooseberries in a food processor. Sieve to extract the juice and pulp. Set aside while you make the simple syrup.
In a saucepan on medium-low heat, combine the sugar, syrup and water. Stir until the sugar is dissolved and let it simmer for about 5 minutes. Let it cool and then mix with the fruit juice. Churn in your ice cream machine until slushy and not completely frozen.
Add the Italian meringue and churn for 5 minutes just become blended with the sorbet. Store in the freezer until ready to use. Do not compress as you want to retain the light airy texture.
Note: The choice of gooseberry here proved exceptional. With the quantity of Italian meringue, the tartness of the gooseberries was mollified. I would expect spooms of this sort could be made with equally tart fruits such as rhubarb, lemon or even a grapefruit/Campari mix (a combo often used in making sorbets). The latter on the list to try next.