Tutti frutti (ice cream)
Tutti frutti ( Sicilian "all fruits") is a standardized ice cream dish in Italian cuisine . It has a core of lemon ice cream with nuts and macerated fruit that is coated with strawberry ice cream. Side dishes made from meringue, whipped cream and fruit are typical.
The name probably comes from Sicily ; In the 19th century it was recorded in various Sicilian dictionaries as a kitchen term, for example in 1838 by Vincenzo Mortillaro, who included "a kind of sorbet in which small pieces of [fresh] fruit and canned food are mixed".
Pellegrino Artusi (1891) led the recipe under the highly linguistically adapted name gelato di tutti i frutti . It is a sorbet made from strained apricots (alternatively peaches), raspberries and red currants, mixed with pieces of lemon .
The Prussian court chef Jungius already published a recipe for tutti-frutti in his cookbook German Cookbook for Middle-Class Households .
literature
- Gelato di tutti i frutti . In: Pellegrino Artusi: Scienza in cucina e l'arte di mangiar bene . 1891 (Italian) on Wikisource
Web links
Individual evidence
- ↑ Technology of baked goods production . 11th edition. Fachbuchverlag Pfanneberg GmbH & Co. KG, Haan, ISBN 978-3-8057-0761-9 , p. 12 .
- ^ Giovanni Rovere: Gli italianismi nella lingua tedesca. Osservazioni metodologiche . In: Studi Italiani di Linguistica Teorica e Applicata , 35, 2, 2006, p. 252.
- ↑ fruttu . In: Vincenzo Mortillaro: Nuovo dizionario siciliano-italiano . Volume 1. Palermo 1838, p. 451. "E fruttu, o Tutti frutti, una maniera di sorbetto, ov 'entrano dei minuzzoli di frutti, e conserve, senza averne la forma."
- ↑ LF Jungius, German cookbook for middle class households . 1864, p.292 no.671 , whipped cream frozen