STRAWBERRY SPUMONE 🍓

To make the strawberry puree:
Wash the strawberries, remove the stems.
Put the strawberries in a blender or chopper.
Add the lemon juice and half of the icing sugar (50 g).
Purify until smooth. Taste and add more icing sugar to taste if necessary.
If you want a completely smooth, seedless puree, you can also pass it through a strainer, but the small strawberry seeds are not a problem either.
Making the whipped cream:

In a cold bowl (preferably chilled), beat the cold cream with the vanilla extract and the remaining 50 g of powdered sugar until stiff. It is important that the cream is very cold to get a stable foam.
Assembling the spumone:
Carefully fold the strawberry puree (and optional liqueur or prosecco) into the whipped cream. Be careful not to break the foam completely. The goal is a light, airy, pink cream.
Cooling:
Pour the spumone into a large glass bowl, directly into glasses, or even silicone molds (e.g. muffin molds, if you want individual portions).
Cover with plastic wrap and refrigerate for at least 2-3 hours, but it is best to refrigerate for 4-6 hours or overnight. During this time, the spumone will solidify and the flavors will meld.
Serving:

Before serving, garnish with fresh strawberry pieces, mint leaves, or a few toasted almond slivers.
You can serve it in a glass, or if you have cooled it in a mold, carefully turn it out onto a plate.
This strawberry spumone is a truly light and refreshing dessert, perfect for hot summer days in Ternopil! The juicy taste of fresh strawberries with a soft, creamy texture makes it an irresistible experience. Enjoy your meal!