- 4 cups [1 L] fresh strawberries
- 2 teaspons [10 mL] lemon juice
- 1 cup [200 g] sugar
- 3/4 cup [190 mL] water
- 2 egg whites
- 1 1/2 cups [375 mL] whipping cream
|
- Hull, rinse then delicately pat-dry strawberries.
- Crush strawberries through a fine sieve.
- Sprinkle strawberry puree with lemon juice; set aside for 15 to 20 minutes.
- Then, transfer puree into 2 layers cottoncheese; leave to drain.
- Into a casserole, boil together sugar, water and drained strawberry syrup until 230°F [110°C] onto a candy thermometre [fine thread]. .
- Beat egg whites until stiff peaks form.
- Whipping, pour hot boiling strawberry syrup into a fine thread, into beaten egg whites.
- Then whip cream until stiff peaks form.
- Fold whipped cream into strawberry mixture.
- Evenly spoon mixture into frosted parfait dishes or mold.
- Freeze mixture, without stirring, until really firm.
|
