Tutti Frutti Sherbet Recipes

TROPICAL RAINBOW SHERBET RECIPE BY TASTY

Steps:

• In a large bowl, using a hand mixer, whip heavy cream until soft peaks form.
• Whisk in condensed milk. Evenly divide the cream base into 3 separate bowls.
• In a saucepan set over medium heat, add raspberries and water. Cook until berries have burst, about 3-5 minutes. Remove the pan from the heat and cool for 5 minutes.
• Place a mesh sieve over one the bowls of cream. Add the raspberries and using a spatula to press on the mixture so that the seeds are caught in the strainer.
• Using a blender, puree mango until smooth. Add mango puree to the second bowl of cream.
• Add pineapple to the third bowl of cream.
• Mix each flavor until uniform in color.
• Alternating each flavor, layer the 3 flavors into a freezer-safe loaf pan. Once all flavors are added, use a butter knife to gently swirl the sherbet. Be careful not to over stir, making more than 5 passes with your knife.
• Freeze until solid, about 3-4 hours.
• Enjoy!

TUTTI FRUTTI ICE CREAM

Steps:

• In a big bowl pour in the Mango Pulp, Condensed Milk and the Whipped Topping. 2. Fold them in very well but very gently. 3. Pour into a dish with a tight fitting lid. 4. Cover and place in the freezer for 2 hours. 5. After 2 hours, mix in the cubed Mango pieces and return dish to the freezer. 6. Allow it to freeze for another 3 hours or so. 7. Serve and enjoy!
• Fresh Mango plup can be substituted for the can. 2. Add in Tutti-fruiti, nuts, saffron or cubes of cake for a variation. 3. Great make-ahead dessert.

TUTTI-FRUTTI CAKE

Steps:

• Cream shortening and sugar.
• Mix nuts and fruits with 2 tablespoons of flour taken from bulk.
• Mix flour, baking powder and salt well. Add to creamed mixture alternately with liquid.
• Fold in egg whites.
• Bake in 2 round layer cake pans at 350° till cake springs back when touched in middle, about 35 minutes.

MANGO SHERBET

Steps:

• Make sure your ice cream maker's freezer bowl is frozen solid (you don't want to hear even the slightest sloshing noise when shaken). Keep in the freezer until absolutely ready to pour mixture into the machine.
• Into a 5-quart capacity food processor, using the chopping blade (or blender), place all ingredients. Puree until smooth.
• Place mixture into the freezer tub of your ice cream maker and follow the manufacturer's instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
• With a spatula, turn sorbet into a freezer container. Freeze for 2-4 hours or until desired texture.

TUTTI-FRUTTI

Steps:

• Exact quantities cannot be given for the tutti-frutti. Preferably, start at the beginning of the fresh fruit season - if you start later, the variety of fruits will be more limited. Pour 1 bottle of brandy into a large crock or big preserving jar. Add hulled, washed and drained strawberries and their weight in sugar. Cover the crock and let it stand in a cool place. As other fruits come into season, add them in any desired quantity with their weight in sugar. Add more brandy if the fruits are not completely covered. You may add other berries, cherries, seeded grapes, peeled and pitted peaches, peeled and cored pears, pitted and halved plums or apricots. When the crock is full, cover securely. Leave 3 months before using.