Just a week or so ago, if you’d asked me what spuma is, I would’ve grinned a big idiot grin and started guessing. An Italian soccer player? An exotic plant’s reproductive bits? A stallion-puma hybrid? (Don’t look at me like that, we both know stranger things happen.)
Now, if you ask me what spuma is, I’ll grin a big idiot grin and ramble for a good five minutes to tell you that it’s Something You Must Make Now before actually getting to telling you what it is, if you don’t already know. Much like I’m currently doing.
It’s egg whites, sugar, and fruit syrup. That’s it. Meringue meets sorbet, but the result is more like a fluffy, mousse-like dairy-free ice cream. And–and!–it’s ridiculously easy to make. No ice cream maker necessary.
Are you feeling this yet? I am. Truly madly deeply in my heart-area.
I’d highly recommend leaning tart on the fruit spectrum, because things are about to get really sweet otherwise. Why I didn’t find out about this when rhubarb was around is for the universe to know, and for me to correct in six months.
For now, apricots it is! And vanilla bean, for specks and funsies.
After making our syrup, we just warm up a few egg whites over simmering water, whip them to stiff peaks, and fold in all that apricot goodness.
Spread this cloud of magic in a vessel of your choice and freeze.
It freezes so, so nicely. I think I literally “ooh”ed when I dragged the scoop across for the first time. Not icy, not rock-hard, none of that nonsense that usually happens with “alternative” ice cream. This isn’t vegan of course, but we’re halfway there? Maybe?
Oh, and an interesting note: it’s fat-free, pretty much. That’s neither here nor there, because we’re not doing that anymore, but I guess you’d be really popular if you got stuck in a 1996 time warp. And more importantly, WHO CARES.
I hope you can squeeze this into your Saturday-Sunday-Funday agenda. As for me, I just realized that all this kooky rain we’re having is sticking around and basically all I wanted to do this weekend involved being outside, so… I’ll be starring in the Life and Times of Winter Me: All the Yoga Pants, None of the Yoga.
You, however, will probably be having season-appropriate fun, and that always requires dessert. Go play! For me? Please?
- 2 cups diced fresh apricots (about 4)
- 3/4 cup sugar, divided use
- 1/2 vanilla bean, split and scraped
- 1 tablespoon fresh lemon juice
- 4 egg whites
- In a small saucepan over medium heat, combine the apricots with 1/2 cup of the sugar and vanilla bean (pod, too).
- Cook mixture until fruit is tender and mixture is bubbling, about 5 minutes. Strain well through wire mesh sieve, pushing down on the mixture to extract all the juices. You should have 1 cup of syrup or so. Stir in the lemon juice and set aside to cool a bit.
- In a heatproof mixing bowl, combine egg whites with remaining 1/4 cup sugar. Set over a pan of simmering water and whisk just until sugar is dissolved and mixture is warm to the touch, about 1 minute.
- Remove bowl from heat and use a hand mixer to beat the egg whites and sugar to stiff peaks.
- Fold the apricot-vanilla syrup into egg white mixture. Scoop into a serving dish, even out with a spatula, cover and chill for at least two hours until firm.