Frosted fruit adorning a Christmas cake or homemade dessert is an ideal display for any dinner party or gathering of friends. Frosting fruit is quite simple, using only a few ingredients, but can transform ordinary dishes into a dessert that looks too good to eat. They are often seen around Christmas as holiday centrepieces, but can be used for all kinds of special occasions for an added touch of elegance.
- Skill level:
- Moderately Easy
Things you need
- Fresh fruit (such as berries, small apples, currents, plums, cherries or apricots)
- Bay leaves (optional)
- Shallow plate
- Waxed paper
- Superfine sugar (caster sugar)
- 1 egg white
Wash fruit and pat dry. If you have the time, it is best to leave the fruit for a few hours to dry, as any dampness will inhibit the frosting technique.
Whisk the egg white in a bowl until frothy.
Place sugar in a shallow plate.
Paint fruit with the egg white, one at a time, but don't put the egg white on too thick. Sprinkle the fruit with sugar. Berries can be done in bunches to save time.
Place sugared fruit on a wax paper-lined tray. It's good to frost extra fruit, so you have more arrangement options.
Tips and warnings
- Place frosted fruit atop the centre of cakes or mousse, making sure to serve within a few hours.
- Use frosted bay leaves to add extra depth to your display.
- Raw eggs should not be consumed by pregnant women.
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