Apple Spoom with calvados
After a recipe by prolific Canadian food writer Andréa Jourdan, this classy and extremely light spoom for adults will complement any fine dining, or make for a great self-standing adult refreshment
  • 500 ml (a bit more than 2 cups) apple sorbet (roughly composed of 1 part apple juice combined with 1 part sugar)
  • 250 ml (about 1 cup) Italian meringue (= about ½ of my "standard batch" of meringue; see that post for instructions on how to prepare it)
  • 60 ml (1/4 cup) Calvados
  • about 200-500 ml (about 1-2 cups) good sparkling wine
  1. Prepare apple sorbet and Italian meringue (both can be prepared in advance, and it is particularly recommended to prepare at least the meringue in advance - it can be stored in the freezer before being put to use).
  2. Blend the sorbet and the Italian meringue well together, churning the resulting spoom a little further in your ice cream machine for the finishing touch (or put it all in the freezer, making sure you do not package it too tight ... it should keep its airy, spoomy character).
  3. The spoom should be served immediately, so when it is time do the following:
  4. Fill serving glasses with a suitable amount of Calvados, add the spoom on top and pour over a suitable amount of sparkling wine - bring spoons and serve immediately!
The post on how to prepare Italian meringue can be found here: