Ingredients
- 250 g granulated sugar
- 80 g egg yolks
- 15 g fresh ginger
- 10 g seedless grapes
- 8 g large blackberries
- 8 blueberries
- 4 mini kiwis
- 2 untreated lemons
- 2 passion fruits
- 1 untreated orange
- 1 apple
- 1 yellow peach
- 1 Abate pear
- mango
- sugar cane
- mint
Peeled orange and lemons with a potato peeler; immerse the zest without the white part (albedo) in a saucepan of cold water, bring to a boil, drain and repeat the operation two more times.
United in a saucepan, the juice of the lemons and orange, the granulated sugar, the blanched rinds and the peeled ginger cut into sticks. Bring to a boil and cook at 118 ° C, until you get a syrup; filter it.
Mounted the yolks at high speed with the immersion whisk; add the syrup, continuing to whip until the mixture has cooled. Keep it in an airtight container in the refrigerator.
Cut sliced apple, pear and peach, diced mango and halved berries and mini kiwis.
Season fruit with passion fruit seeds, 3-4 tablespoons of brown sugar and 5 mint leaves cut into strips, adding 1 tablespoon of rum or orange liqueur to taste.
Arrange the fruit in a pan, cover it with the cream of egg yolks and brown it in a hot oven with grill function for 3-5 minutes. You can accompany this fruit with ice cream, sorbet or almond granita.
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