Fruit salad au gratin with egg whites

Name: Fruit salad au gratin with egg whites
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 30 g Almond slivers; 2 Oranges (about 200 g each); 1 Mango (about 500 g each); 100 g seedless light and dark grapes; 2 Pears (about 150 g each); 1-2 TABLESPOONS Sugar; 2-3 TABLESPOONS brown rum; 7-10 Tbsp Juice of 1 lemon; 3 Protein (size M); 1 pinch Salt; 125 g Icing sugar; 7-10 Tbsp Mint

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

30 g Almond slivers
2 Oranges (about 200 g each)
1 Mango (about 500 g each)
100 g seedless light and dark grapes
2 Pears (about 150 g each)
1-2 TABLESPOONS Sugar
2-3 TABLESPOONS brown rum
7-10 Tbsp Juice of 1 lemon
3 Protein (size M)
1 pinch Salt
125 g Icing sugar
7-10 Tbsp Mint

Directions

1
Roast the almonds in a pan without fat until golden brown. Take them out and let them cool down. Peel oranges so that the white skin is completely removed. Remove the pulp between the parting skins.
2
Peel the mango and cut the flesh from the stone. Dice. Wash the grapes, dab dry and cut in half. Peel pears, quarter them, remove seeds and cut into slices. Mix sugar, rum and lemon juice.
3
Mix the fruits and sprinkle with the marinade. Pour into an ovenproof casserole dish. Beat egg white and salt until stiff. Add icing sugar and continue beating. Fold the almonds, except for 1 tablespoon for sprinkling, into the egg whites.
4
Place on the fruit, sprinkle with the remaining almonds and grill under a preheated grill for about 2 minutes. Remove and serve immediately decorated with mint.