The recipes of traditional Neapolitan cuisine.
They belong to the same family of spumoni and the skullcap belongs Coviglia . The writer Matilde Serao already described it in his book ” The Land of Plenty ” ” …. spumoni , half cream and half ice cream, all the mixtures , … adoration of women and guys … enthusiastic were the ladies who saw appear spumoni , by enticing colors in their tenderness , the white ribbon of foam in the middle, and gave a little cry of emotion and tended hands , involuntarily … ” .
Once they were sold in small glasses of aluminum, being replaced by plastic ones , with cover. There is only one taste but the taste is classic chocolate or hazelnut or coffee , or strawberry . It is in 1700, when the taste of the ladies of ” politeness ” sensitive and inappetents demands caressing and voluptuous diets, soft and sweet , that two objects of luxury, delicacy and taste carry in Italy the pride in all of Europe ” liqueurs d’Italie , glaces à l’ italienne ‘ so the foreigners want.
Ingredients for 10 servings : 150 g dark chocolate , 80 g sugar , 4 egg yolks, 350 ml of whipped cream, 3 egg whites , 1 teaspoon lemon juice, 2 tablespoons of rum
Making of recipe.
Melt the chocolate in a double boiler . Whip the egg yolks with the sugar until they become foamy. Add the rum and chocolate , stirring gently. Then the whipped cream and egg whites , the latter previously whited with the lemon juice .
Divide the mixture into molds and close with plastic wrap . You can keep them in freezer for a week.
You should buy the yolks and whites already pasteurized.