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Spumoni with Holly Berry Sauce

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This ice cream dessert is perfect for Christmas time, and it comes from Cross Country Cookery.  Feel free to use frozen orange juice concentrate in place of the triple sec.

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Spumoni with Holly Berry Sauce

A delightful finale for a Yule meal!

Ingredients

For the ice cream

  • 3 pints chocolate ice cream softened
  • 1 pint pistachio ice cream softened
  • 2 pints vanilla ice cream softened
  • 1/2 cup candied mixed fruits
  • 2 teaspoon rum flavoring
  • 1 1/2 cup heavy cream whipped

For the Holly Berry Sauce

  • 1 10 oz pkg frozen raspberries defrosted
  • 1 10 oz pkg frozen strawberries defrosted
  • 2 tablespoon triple sec

Instructions

Make the Ice Cream

  1. Place a 2 1/2 quart melon mold in freezer.
  2. In large bowl, beat chocolate ice cream until smooth, but not melted. Quickly press evenly inside mold in 1" thick layer. Freeze until firm.
  3. Repeat with pistachio pressed evenly over chocolate.
  4. Combine vanilla ice cream, candied fruits, and rum flavoring. Beat till well blended, but not melted. Press into center. Freeze.

Make the Holly Berry Sauce

  1. Put berries and triple sec into blender. Whirl till smooth. Strain. Serve in refrigerator till serving time.

Finish the Dessert

  1. Unmold the ice cream. Decorate with sweetened whipped cream. Serve topped with Holly Berry Sauce.

Coeur de Creme

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This is the ultimate sumemrtime dessert. Surround it with fresh strawberries and serve it with raspberry sauce on the side, if you wish.

Desserts, Puddings and Ice Creams #51, Card 22

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Coeur de Creme

Course Dessert
Prep Time 6 minutes
Cook Time 6 hours
Total Time 1 hour 6 minutes
Servings 6 servings

Ingredients

For the Cheese Mold

  • 1/2 pound cream cheese room temperature
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups whipping cream whipped
  • 2 cups fresh strawberries

For the Sauce

  • 1 pint raspberries
  • 1/2 cup powdered sugar

Instructions

Make the Cheese Mold

  1. Beat cream cheese until light and fluffy. Add powdered sugar and vanilla. Mix well.
  2. Add the whipped cream to the cheese mixture, combining well.
  3. Cut a large square of cheesecloth and wring it out in cold water. Line a heart-shaped mold with holes in the bottom with the cheesecloth.
  4. Spread cream cheese mixture evenly in mold. Carefully fold over ends of cheesecloth to completely cover cheese.
  5. Put mold on a pie plate so the creame can drain. Cover and chill for at least 6 hours or overnight.
  6. At serving time, carefully unmold the Coeur de Creme on a serving platter. Remove the cheesecloth. Serve with strawberries and with Raspberry Sauce on the side, if you wish.

Make the Raspberry Sauce

  1. Clean raspberries. Combine with powdered sugar in blender. Blend about 3 minutes or until smooth. Makes about 1 1/2 cups.

Recipe Notes

You can use either fresh or frozen raspberries. If using frozen, use about 12oz and unthaw. If you do not have proper mold, line a colander with the cheesecloth, put in cheese mixture with pie plate underneath. Let drain as directed. Then mold as desired.

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