Spumoni Bomba Recipe

Name: Cucina Rusticas SPUMONI BOMBA Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 cups Strawberry gelato; 2 cups Pistachio gelato; 2 cups Chocolate gelato; 1.5 cups Dark chocolate, chopped; 15 ml Coconut oil; 1 cups Heavy cream; 2 tbs Powdered sugar; 1 tsp Vanilla extract; 3 tbs Crushed pistachios; 1 cups Fresh strawberries, sliced

Inspired by Cucina Rustica

Time1h 30m

Serves4

Strawberry, pistachio, and chocolate gelato are all coated in a chocolate shell and served on a bed of fresh whipped cream

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with SPUMONI BOMBA

Selected to serve

Blueberry Truffle

Cold River Blueberry Infused Vodka and Milk Chocolate Liquor

sweet · creamy · fruity

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

DESSERTS

2 cups Strawberry gelato

2 cups Pistachio gelato

2 cups Chocolate gelato

1 1/2 cups Dark chocolate, chopped

1.01 tbsp (15 ml) Coconut oil

1 cups Heavy cream

2 tbs Powdered sugar

1 tsp Watkins vanilla extract

3 tbs Crushed pistachios

1 cups Fresh strawberries, sliced

Method

DESSERTS

Line a baking sheet with parchment paper and set aside.

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract to soft peaks; refrigerate until ready to use.

Scoop the three gelato flavors into equal portions and gently shape into uniform spheres roughly 1.5 inches in diameter. Place the spheres on the prepared parchment and freeze until very firm, at least 60 minutes.

In a heatproof bowl set over a pot of simmering water (bain-marie) or in short bursts in the microwave, melt the dark chocolate with the coconut oil until smooth and glossy. Keep warm but not hot.

Working one gelato sphere at a time, dip into the melted chocolate to coat completely, allowing excess to drip back into the bowl. Place coated spheres back on parchment and chill briefly to set the shell.

To serve, spread a bed of whipped cream on each serving plate. Arrange three coated gelato spheres on the bed as a trio.

Sprinkle crushed pistachios over the chocolate shells and arrange fresh strawberry slices around the plate for color. Serve immediately.

More from Cucina Rustica

Italian

Filetto Di Manzo

Inspired by Cucina Rustica

Filetto di manzo is a dish featuring a beef tenderloin center-cut filet seasoned and grilled to perfection. This version emphasizes a blend of fresh herbs and spices, yielding a flavorful and aromatic steak that captures the essence of Italian grilling techniques. Here's how to make it at home.

40m

Seafood