| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | Dessert | 6 | Servings |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | c | Heavy cream |
| 2 | c | Pureed fresh strawberries or- |
| 10 | oz | Frozen strawberries in syrup |
| 1 1/2 | c | Champagne |
| 2 | Egg whites; stiffly beaten | |
| 6 | Whole fresh strawberries | |
| 6 | Sprigs fresh mint |
INSTRUCTIONS
In a 2-qt. saucepan, heat sugar and cream until sugar is dissolved. Remove from heat, allow to cool. Blend in strawberry puree or frozen strawberries w/ syrup and champagne. Place in a shallow pan, place in freezer until about half-frozen. Fold in beaten egg whites. Return to freezer until well frozen, stirring occasionally. When ready to serve, spoon into dessert glasses and garnish with whole strawberries and mint sprigs. HECK`S DETROIT AVE., CLEVELAND From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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