Ingredients:
– 250 g icing sugar
– 250 g egg whites
– 250 g butter
– 250 g light flour
Mousse:
– 300 g fruit turron
– 200 g butter
– 150 g sugar
– 14 egg yolks
– 5 egg whites
Fruits:
– Mango
– Papaya
– Strawberries
– Kiwis
– Apples
– Wild strawberries
– Raspberries Star fruit
– Kumquats (fruits of your choice)
Tulip:
Mix all the tulip ingredients in a blender until a fine, liquid, lump-free batter is obtained. Spread this batter onto a buttered and floured tray in 8 cm diameter circles. Bake in a hot oven (225°C). When the batter is golden, carefully remove it with a palette knife and place it on a round steel or wooden mold (gauge 1 or 2). Shape with your hands and allow to cool.
Mousse:
Melt the turron in a bain-marie and add the softened butter. Remove from heat. Beat the egg yolks in a blender with the sugar and set aside. In another bowl, whisk the egg whites until stiff. Add the reserved egg yolks, turron, and butter. Mix everything with the stiff egg whites.
Plating:
Place the tulip on a plate and pour the turron mousse halfway. Then, arrange the fruits, previously cut into thin slices and dried with a cotton towel to prevent the fruit juice from damaging the tulip, to your liking. Serve cold.
