How to make Spoom and what is this amazing dairy-free Italian frozen treat? Creamier than Ice-cream!

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds natural sweetness with fewer calories.

egg whites

🥗Healthier: aquafaba

💰Cheaper: silken tofu

Aquafaba mimics egg whites in texture for a vegan option.

Pour 200 grams of water into a small pot.

Add 400 grams of caster sugar to the pot without stirring.

Place the pot on the stove and turn the heat to medium-high to bring the mixture to a boil.

In a mixing bowl, pour in 200 grams of egg whites, preferably at room temperature.

Prepare a whisk attachment and keep it on standby with the mixer.

Use a probe thermometer to monitor the sugar syrup temperature, aiming for 121 degrees Celsius.

When the sugar syrup reaches 110 degrees Celsius, start the mixer on medium-high speed for the egg whites.

Once the syrup reaches 121 degrees Celsius, slowly pour it down the side of the bowl while the egg whites are whisking.

After adding all the syrup, increase the whisking speed to cool the meringue.

Continue whisking until the meringue cools to below 15 degrees Celsius, which may take about 15 minutes.

Measure the meringue; it should weigh about 560 grams.

Prepare 560 grams of mangoes and blend them into a puree.

In a large bowl, pour in half of the mango puree and gently fold in one third of the meringue.

Add more meringue and mix again, then pour in all of the mango puree.

Finally, add the remaining meringue and whisk to break up any unmixed pockets of meringue.

Pour the mixture into a glass container, leveling it off, and cover it.

Place the container in the freezer for 24 hours.

After 24 hours, check the mango spoom; it should be mousse-like and not rock hard.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens