8 oz (225 g) strawberries, hulled
1 egg white
1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar), sifted
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
1 egg white
1/2 cup + 1 tsp (75 g) 3 oz icing sugar (confectioners sugar), sifted
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
method
1. Do not wash the strawberries, wipe only if really necessary as the berries should be very dry.
2. Turn into a deep bowl and squash with a stainless potato masher.
3. Add the egg white and the icing sugar and with an electric beater whisk for about 10 minutes until thick and frothy-with a hand rotary whisk this will take about twice as long. Whip the fresh cream until stiff. Gently fold into the strawberry mixture.
4. Turn into glasses, piling the mixture well up. Chill for up to 6 hours before serving. Serve with fresh cream.
2. Turn into a deep bowl and squash with a stainless potato masher.
3. Add the egg white and the icing sugar and with an electric beater whisk for about 10 minutes until thick and frothy-with a hand rotary whisk this will take about twice as long. Whip the fresh cream until stiff. Gently fold into the strawberry mixture.
4. Turn into glasses, piling the mixture well up. Chill for up to 6 hours before serving. Serve with fresh cream.
serving amount
serves 4-6
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