Southern African Spumoni

Ingredients

In this adaptation of Spumoni, we infuse the traditional Italian dessert with the tropical flavors of Southern Africa. We replace the traditional pistachio and cherry flavors with mango, guava, and passion fruit, which are commonly found in Southern African cuisine. Additionally, we incorporate coconut milk and roasted macadamia nuts to add a creamy and nutty element to the dessert, giving it a unique twist. We alse have the original recipe for Spumoni, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 ripe mango, pureed 1 ripe mango, pureed
• 1 ripe guava, pureed 1 ripe guava, pureed
• 1 ripe passion fruit, pulp extracted 1 ripe passion fruit, pulp extracted
• 1/2 cup (75g) roasted macadamia nuts, chopped 1/2 cup (75g) roasted macadamia nuts, chopped
• 1/4 cup (60ml) lemon syrup 1/4 cup (60ml) lemon syrup

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 18g
• Carbohydrates (total, sugars): 26g, 20g
• Protein: 3g
• Fiber: 2g
• Salt: 0.02g

Preparation

1. 1.
   In a mixing bowl, combine the coconut milk, heavy cream, sugar, and vanilla extract. Whisk until the sugar is dissolved and the mixture is well combined.
2. 2.
   Divide the mixture equally into three separate bowls.
3. 3.
   In the first bowl, mix in the mango puree until well incorporated.
4. 4.
   In the second bowl, mix in the guava puree until well incorporated.
5. 5.
   In the third bowl, mix in the passion fruit pulp until well incorporated.
6. 6.
   Pour the mango mixture into a loaf pan or individual serving glasses, filling it about one-third of the way. Place in the freezer for 30 minutes or until slightly firm.
7. 7.
   Once the mango layer is slightly firm, pour the guava mixture on top, filling it another one-third of the way. Return to the freezer for another 30 minutes or until slightly firm.
8. 8.
   Finally, pour the passion fruit mixture on top, filling the remaining one-third of the pan or glasses. Sprinkle the chopped macadamia nuts on top.
9. 9.
   Cover the pan or glasses with plastic wrap and freeze for at least 4 hours or until completely set.
10. 10.
    Before serving, drizzle the lemon syrup over the top of the Spumoni.
11. 11.
    Serve chilled and enjoy!

Treat your ingredients with care...

• Mango — Choose a ripe mango for the best flavor. Make sure to puree it until smooth.
• Guava — Select a ripe guava with a fragrant aroma. Remove the seeds and puree the flesh.
• Passion fruit — Use ripe passion fruit with wrinkled skin. Extract the pulp and discard the seeds.
• Macadamia nuts — Roast the macadamia nuts in a preheated oven at 180°C (350°F) for 8-10 minutes until golden brown. Allow them to cool before chopping.

Tips & Tricks

• For a creamier texture, you can substitute some of the coconut milk with additional heavy cream.
• If you prefer a sweeter dessert, you can add a little more sugar to the coconut milk mixture.
• Feel free to experiment with different tropical fruits based on availability and personal preference.
• To enhance the nutty flavor, lightly toast the macadamia nuts before chopping them.
• Serve the Spumoni with a sprinkle of toasted coconut flakes for added texture and flavor.

Serving advice

Serve the Southern African Spumoni chilled in individual glasses or slice it into portions if using a loaf pan. Garnish each serving with a fresh mint leaf for a pop of color.

Presentation advice

To create an eye-catching presentation, layer the Spumoni in clear glass dessert cups, allowing the vibrant colors to shine through. Top each serving with a sprinkle of chopped macadamia nuts and a drizzle of lemon syrup.