Spoom

[Probably fr. spume foam. See Spume.]
(Naut.) To be driven steadily and swiftly, as before a strong wind; to be driven before the wind without any sail, or with only a part of the sails spread; to scud under bare poles. [Written also spoon.]

When virtue spooms before a prosperous gale,
My heaving wishes help to fill the sail.

A frothy type of sherbet made with a light sugar syrup mixed with a liquid such as fruit juice, champagne or sauternes. Halfway through the freezing process, the mixture is combined with uncooked meringue, which gives spoom its airy texture. The Italians call this frozen specialty spuma, which means "foam" or "froth."

This article is about a frozen dessert. For societies interested in watermills, see Watermill.

This article is an orphan, as few or no other articles link to it. Please introduce links to this page from other articles related to it. (February 2009)

This article does not cite any references or sources. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. (November 2006)

A glass of lime-flavored spoom

The New Concise Larousse Gastronomique describes spoom as: "A type of frothy sorbet, which used to be a great favourite in England, made with a lighter syrup than that required for a true sorbet. As it begins to set, it is mixed with half its volume of Italian meringue. Like sorbet, it is made from fruit juice, wine, sherry or port and served in a tall glass (with a few tablespoons of champagne spooned over it -NB). The name comes from the Italian spuma (foam). In Italy, spumone is a light frothy ice cream made with egg whites, a flavouring and whipped cream."

External links

• Spoom page

This dessert-related article is a stub. You can help Wikipedia by expanding it.

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)