Tea Spumone
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- 250 g whipped cream
- 200 g water
- 100 g sugar
- 15 g best-quality tea
- 3 count egg yolks
- 3 sheets isinglass (gelatin sheets)
Instructions
- Infuse the tea in boiling water 40 minutes near a boil, then strain, wringing hard.
- Make a custard with the tea, yolks, and sugar (per No. 753) and dissolve in the softened isinglass.
- Fold into the whipped cream, mold, and freeze between ice and salt.