| 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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