Adapted for Stylist by Bompas & Parr

The term Tutti-Frutti is Italian, meaning ‘all the fruits’. It’s used to describe a whole landscape of different desserts that combine several fruity flavours and are studded with a kaleidoscope of chopped, poached, candied, crystallised and stylishly prepared little fruit pieces.

Visit Italy to find Tutti Frutti ice-creams, pastries and candies. Curiously Tutti Frutti is also a European ‘erotic TV show’ from the late ‘80s and early ‘90s where pneumatic contestants and stripping formed the greater part of the entertainment. Though tawdry, the game show was innovative in pioneering early 3D technology.

Here’s a suitably suggestive version of the dessert. Let’s get sticky!

INGREDIENTS

1 litre pineapple ice cream

250g sugar

100ml water

8 egg yolks

400ml Chantilly cream

1 tbsp kirsch

400g candied fruits

100g raisins soaked in rum and drained well

Assorted glace cherries, candied angelica and almonds.

METHOD

Line a bombe mould with the ice cream and put in the freezer to harden.

Make a sugar syrup by bringing the water to a boil, taking off the heat and stirring in the sugar until it is totally dissolved.

Now place the saucepan in a bain marie/water bath and blend in 8 egg yolks.

Whisk on a hob until frothy, strain, and whisk once more in a basin.

Now mix in the Chantilly cream, kirsch, candied fruits and raisins. Pour into the mould and freeze for 4 hours.

Once you un-mould, stud the bomb with candied cherries, angelica and almonds each chopped down to your own design. We like to take inspiration for our decoration from architecture or anatomy depending on mood, weather and who we are serving it to. Breast or dome, it’s up to you.

Delightful Creations from Bompas & Parr