Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Spooms are Sorbets made with a syrup at 20° on the saccharometer. Italian meringue is added to it using twice as much as for ordinary Sorbet because it must be very light and frothy.

Spooms are made with fruit juice, but more often with a wine such as Champagne, Samos, Muscat, Zucco etc.

They are served in glasses in the same way as a Sorbet.