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Preparation Time:
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30 minutes
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Freezing Time:
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3 hours
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Servings:
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8 to 12
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Ingredients
1 pint box strawberries, about 350 g (¾ lb)
125 mL (½ cup) sugar
2 egg whites at room temperature
250 mL (1 cup) Ultra’cream from Québon 35% Country Style Cream or Sealtest 35% Whipping Cream
Serving Containers:
6 lemons or 4 oranges, scooped out or
8 small dessert glasses
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Preparation:
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1.
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Wash and stem strawberries.
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2. |
Cut in half and place in blender jar; add 60 mL (¼ cup) sugar. |
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3.
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Purée strawberries and set aside. In a large, cold bowl, beat egg whites with 30 mL (2 tbsp) sugar until firm peaks form.
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4. |
In another bowl, whip cream with remaining sugar. |
5. |
Using a rubber spatula, fold purée into egg whites then fold in cream. |
6. |
Fill selected containers with cream mixture then place them on a cooking sheet. |
7. |
Freeze for at least 3 hours. |
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TIP:
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•
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If you use lemons or oranges as containers, cut off a thin slice at each end to make a stable base. Then cut fruit in half and scoop out each half with a grapefruit spoon.
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