- 250 g icing sugar.
- 250 g egg whites.
- 250 g butter.
- 250 g light flour.
- 300 g fruit cake.
- 200 g butter.
- 150 g sugar.
- 14 egg yolks.
- 5 egg whites.
- Wild strawberries.
- Raspberries Carambola.
- Chinese mandarins (fruit to taste).
Mix all the ingredients for the tulip in the blender until you have a fine, liquid paste without lumps. Spread this dough on a buttered and floured tray in the shape of an 8 cm diameter circumference. Place in a hot oven (225°). When the dough is golden brown, peel it off with a spatula and place it on a round steel or wooden mould, size 1 or 2. Shape with your hands and leave to cool.
Melt the turrón in a bain-marie and add the butter. Remove from the heat. Beat the egg yolks in the mixer with the sugar and set aside. In another bowl, beat the egg whites until stiff. Add to the reserved egg yolks, the turrón and the butter. Mix everything with the stiffly beaten egg whites.
Place the tulip on a dish and pour the turrón mousse up to the halfway point. Then arrange the fruit, cut into thin strips, and dried with a cotton towel so that the fruit juice does not spoil the tulip. Serve cold.
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