| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
|
Desserts, Fruits, Kathy’s |
1 |
Servings |
INGREDIENTS
| 2 |
lb |
Fresh strawberries or 1/2 |
|
|
Lb frozen |
| 4 |
tb |
Cold water |
| 9 |
oz |
Castor sugar(superfine) |
| 3 |
|
Egg-whites |
| 1 |
oz |
Gelatine |
| 2 |
|
Juice of lemons |
| 1/2 |
pt |
Cream |
INSTRUCTIONS
reserve a few strawberries for decoration. Sieve remainder and make about 1
1/2 pints of puree. Measure the cold water in gelatine and set aside to
soak 5 min. Measure half of puree into saucepan. Add 6 oz.sugar,soaked
gelatine and strained lemon juice. Stir over gentle heat untill the sugar
and gelatine have dissolved, but DO NOT ALLOW TO BOIL. Take off heat, add
remaining puree and set aside till cold and begining to thicken. Whisk egg
whites untill stiff, add remaining castor sugar and beat untill thick. Whip
cream and fold with egg whites into puree. Blend well and set aside in a
cool place till firm.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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