CookEat Recipe
Frozen Fruit Mosaic
A solid frozen mould of finely cut seasonal fruits with sugar and lemon.
Method
Steps
Step 1
Gather the ingredients: 500 g prepared ripe seasonal fruit, weighed after peeling and removing stalks, cores and stones; Suggested 500 g mixture: 100 g strawberries, 60 g raspberries, 10 g redcurrants, 70 g cherries, 60 g plums, 60 g apricots, 70 g peach and 70 g pear; 100 g icing sugar; Juice of 1 lemon.
Step 2
Wash and sort sound ripe fruit. Hull the strawberries and remove currant stalks. Peel the cherries, plums, apricots, peach and pear as thinly as practical; remove all stones and cores. Cut these peeled fruits into small thin pieces about the size of pumpkin seeds. Leave small soft berries whole or gently break larger ones. Weigh 500 g prepared fruit in total; the suggested mix is a working guide and uses very little redcurrant.
Step 3
Toss the fruit with the icing sugar and strained lemon juice. Cover and leave for 30 minutes in the refrigerator at 4°C or colder.
Step 4
Line the bottom of a clean freezer-safe mould of about 750 ml with food-grade baking parchment. Pack the fruit and its released juice into it, pressing gently to fill gaps. Cover tightly and freeze at −18°C for about 5–6 hours or longer until solid throughout; do not churn.
Step 5
Briefly warm only the outside of the mould in lukewarm water, turn onto a chilled plate and remove the parchment. Serve immediately as a whole, firm marbled block, cutting four or five portions at the table. Keep the remaining fruit frozen.
Step 6
Melon variation: replace some or all of the 10 g currants, and up to 90 g of the other prepared fruits, with 100 g or less of finely cut fragrant ripe melon. Keep the total prepared fruit at 500 g and the sugar and lemon unchanged. Mix, chill, pack and freeze in exactly the same way.
Cooked it? Rate it.
Cooked 0 times