Doughnut flan with fresh fruit

Ingredients for Doughnut flan with fresh fruit

Instructions for Doughnut flan with fresh fruit

To prepare the Doughnut flan with fresh fruit recipe, please follow these instructions:

Stir the mass ornament along with the egg white and icing.
Put a piece of wax paper in between the bottom clamp and ring in a springform (ca. 22 cm in diameter).
Brush the paper with butter.
Advantage doughnut mixture into the mold and let it go a little up the page.
Behind the pie bottom on a plate in the middle of the oven.
Baking time: about 10 minutes at 200 °.

Filling: Put the gelatine soak in cold water.
Put four beautiful mint leaves to one side. Cut approximately 10 leaves into small pieces.
Bring the wine to a boil and let it cook for 2-3 minutes. Flamber, take the Pan from the fire, add the juice of 3 oranges (ca. 25 el) and then the gelatine, as first twisted by hand.
Sieve it through a fine mesh sieve and add the cut mint leaves. Let it cool a £

1 orange peel into the flesh and slice the boats out without Peel.
Peel the Apple, Kiwi and fersknen.
Cut the Apple and fersknen in both and Kiwi in round slices.

Wash the remaining berries and arrow stem of them, after which they cut into both.

Put all these boats and round pieces beautifully on the cooled tart strips. Garnish with raspberries.

Pour the cooled wine over the fruits on caution tart bottom and style it to cool in the fridge for 1 hour.

Garnish with raspberry mint leaf and strawberry.