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Tutti Fruit Recipe
|Chopped candied cherries||50 Gram (1/3 Cup)|
|Chopped angelica||2 Tablespoon|
|Chopped candied pineapple||50 Gram (1/3 Cup)|
|Light raisins||50 Gram (1/3 Cup)|
|Rum||125 Milliliter (1/2 Cup)|
|Sugar||125 Gram (1/2 Cup)|
|Water||125 Milliliter (1/2 Cup)|
|Gelatin||1 Teaspoon, dissolved in 2 tablespoons warm water|
|Whipping cream||250 Milliliter (1 Cup)|
|Vanilla extract||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 2239 Calories from Fat 790
% Daily Value*
Total Fat 86 g132.4%
Saturated Fat 57.2 g286.1%
Trans Fat 0 g
Cholesterol 357.1 mg
Sodium 385 mg16%
Total Carbohydrates 264 g88.1%
Dietary Fiber 2 g8%
Sugars 241.8 g
Protein 12 g24.6%
Vitamin A Vitamin C 2.7%
Calcium 17.8% Iron 6.5%
*Based on a 2000 Calorie diet
Pour over the rum.
Cover the bowl and set aside for 1 hour.
Have the egg whites ready in a heatproof bowl.
Put the sugar and water in a saucepan and stir to dissolve over low heat.
Increase the heat and boil the syrup for 6 minutes or until the temperature reaches 220°F (104°F) on a candy thermometer.
Using an electric beater, beat the egg whites until stiff but not dry.
Pour the syrup over the egg whites in a steady stream, beating constantly.
Pour in the gelatin and beat until thick.
Beat the cream and vanilla extract until thick but not stiff.
Fold the cream into the egg white mixture and freeze, beating twice.
Drain the fruit and add it after the final beating.