Number of servings :
Type of meal : | Ice creams/Sorbets | Ice creams/Sorbets
Special diet :
1 envelope unflavoured gelatin
25 mL (1/8 cup) cold water
375 mL (1-1/2 cups) strawberries, hulled and puréed
2 egg whites
1 mL (1/4 tsp) cream of tartar
50 mL (1/4 cup) sugar
250 mL (1 cup) real Whipping Cream
Garnishes: whipped cream, sliced strawberries, mint sprigs
1. In a small saucepan, heat the gelatin and the water over low heat, stirring, until the gelatin dissolves – about 5 minutes.
2. Add puréed strawberries to the gelatin mixture and stir well. Refrigerate until the consistency of unbeaten egg whites – 15 or 20 minutes.
3. In a medium-size bowl, beat the egg whites with the cream of tartar until soft peaks form. Gradually beat in the sugar and continue beating until glossy – about 3 minutes. Gently fold the egg-white mixture into the strawberries.
4. In a separate bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture. Lightly cover with plastic wrap and refrigerate for at least 4 and up to 24 hours. Garnish with sliced strawberries and sprigs of mint, if desired.
Imported on 2011-01-20 16:41:26 — Original ID:1328