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What You Need:
(To Serve: 6 to 8)
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2 cups fresh, hulled strawberries or substitute 2 ten-ounce packages frozen whole strawberries, thoroughly defrosted and drained
½ cup sugar
4 egg whites
Pinch of salt
¾ cup heavy cream, stiffly whipped
12 to 16 whole strawberries, fresh or frozen
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Translate this recipe:
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| How To Cook: |
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1. With the back of a large spoon, rub the fresh or thoroughly defrosted frozen strawberries through a fine sieve into a small mixing bowl. Stir into this puree the ½ cup of sugar, a little at a time.
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2. Using a balloon-type wire whisk, beat the egg whites and salt vigorously in a large bowl (preferably of unlined copper) until the whites are stiff enough to form unwavering peaks when the beater is lifted out of the bowl.
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3. With a gentle under-over cutting motion rather than a stirring motion, use a rubber spatula to fold first the strawberry puree and then the whipped cream into the egg whites.
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4. Pour the strawberry snow into an attractive serving bowl, or individual dessert bowls, and decorate with the whole strawberries.
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5. This dessert can be served at once, or it may be refrigerated for a few hours and served later in the day.
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