CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Cklive09 |
1 |
servings |
INGREDIENTS
2 |
c |
Thick strawberry puree* |
2 |
tb |
Lemon juice |
1 1/2 |
c |
Cream |
2 |
tb |
Kirsch |
1 1/2 |
c |
Sugar |
1 |
c |
Whites |
INSTRUCTIONS
*Puree about 3 pints strawberries, rinsed and hulled. Simmer in a saucepan
over low heat until reduced to 2 cups.Combine puree and lemon juice and
chill.Combine cream and Kirsch, whip until firm but still fluid.
Combine sugar and egg whites in bowl of mixer and heat over simmering
water, whisking, until hot. Beat cold on medium speed, being careful not to
overbeat. Stir puree into meringue, fold in cream. Mold and freeze.
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9176
Converted by MM_Buster v2.0l.
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