Fruit bowls filled with fruit

Name: Fruit bowls filled with fruit
Cook time: 2 h
Total time: 2 h
Yield: 8
Ingredients: 3 Protein (size M); 100 g soft butter; 80 g Sugar; 2 packages Vanillin sugar; 1 TEASPOON grated orange peel; 50 g Flour; 50 g crushed almonds; baking paper; 1 Lemon; 200 g small blue grapes; 2 medium-sized kiwis; 2 medium-sized peaches; 2 TABLESPOONS Coconut flake; 1 TABLESPOON Icing sugar; 7 sheets white gelatine; 3 untreated medium sized oranges; 3 Egg yolk (size M); 75 g Sugar; 300 g Whipped cream; 1 package Vanillin sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 8

3 Protein (size M)
100 g soft butter
80 g Sugar
2 packages Vanillin sugar
1 TEASPOON grated orange peel
50 g Flour
50 g crushed almonds
baking paper
1 Lemon
200 g small blue grapes
2 medium-sized kiwis
2 medium-sized peaches
2 TABLESPOONS Coconut flake
1 TABLESPOON Icing sugar
7 sheets white gelatine
3 untreated medium sized oranges
3 Egg yolk (size M)
75 g Sugar
300 g Whipped cream
1 package Vanillin sugar

Directions

1
Heat the egg white in a warm water bath. Cream butter with sugar and vanilla sugar. Add the egg whites and stir in. Add orange zest. Sift flour over it, sprinkle almonds over it and fold in both with a whisk. Line a baking tray with baking paper. Paint 2 circles on the paper with a round template ( approx. 15 cm Ø ). Put 1 tablespoon of dough in the middle of each circle and spread it thinly and evenly.
2
Bake in a preheated oven (electric: 175°/ gas: level 2) for 10-12 minutes until golden brown. Immediately remove the dough sheet from the baking paper with a pallet or knife and shape it into a basket with your hands over an upside-down water glass (4-5 cm Ø). Allow to cool slightly until the dough becomes firm. Then carefully remove from the glass and put aside. Bake the remaining dough in the same way. Squeeze the lemon. Wash the grapes, pluck them from the stalks, dab dry, cut in half and remove seeds. Peel kiwis, cut into slices and halve. Wash peaches, rub dry and cut the flesh into slices from the stone. Soak the fruit in lemon juice. Roast grated coconut in a pan without fat until golden brown. Soak gelatine in plenty of cold water. Wash 2 oranges and grate the peel. Squeeze the juice. Beat egg yolks and sugar for about 5 minutes until frothy. Stir in orange peel and orange juice.
3
Soak the fruit in lemon juice. Roast grated coconut in a pan without fat until golden brown. Soak gelatine in plenty of cold water. Wash 2 oranges and grate the peel. Squeeze the juice. Beat egg yolks and sugar for about 5 minutes until frothy. Stir in orange peel and orange juice. Squeeze the gelatine, dissolve in a saucepan and stir into the orange-egg mixture. Put it in a cool place to gel. Whip the cream until stiff, gradually adding the vanillin sugar. As soon as the cream begins to gel, carefully fold in the cream. Fill fruit bowls with the orange cream. Let the fruit drip off slightly and arrange decoratively on the orange cream. Sprinkle with grated coconut. Lightly dust the edge of the fruit bowl with icing sugar. Serve immediately
4
Put it in a cool place to gel. Whip the cream until stiff, gradually adding the vanillin sugar. As soon as the cream begins to gel, carefully fold in the cream. Fill fruit bowls with the orange cream. Let the fruit drip off slightly and arrange decoratively on the orange cream. Sprinkle with grated coconut. Lightly dust the edge of the fruit bowl with icing sugar. Serve immediately