Strawberry and Blackcurrant Snow Cream Delight recipe
ingredients
1 packet blackcurrant jelly
350 g (12 oz) strawberries, hulled
2 egg whites
2/3 cup (150 ml) 1/4 pt whipping cream
350 g (12 oz) strawberries, hulled
2 egg whites
2/3 cup (150 ml) 1/4 pt whipping cream
to decorate
1 chocolate flake bar, crushed
2 - 3 glace cherries, halved
2 - 3 glace cherries, halved
method
1. Put the jelly in a measuring cup and make up to 300 ml (1/2 pint) with water.
2. Tip into a saucepan and heat gently until melted. Do not boil.
3. Pour into a bowl and leave to cool until it begins to thicken.
4. Blend the strawberries to a puree.
5. Whisk the jelly mixture until foamy, then gradually whisk in the strawberry puree.
6. Whisk the egg whites until stiff.
7. Whip the cream until thick.
8. Fold the cream into the strawberry mixture followed by the egg whites.
9. Divide between 4 to 6 sundae dishes and chill until firm and set.
10. Decorate each serving with a little crushed chocolate and half a glace cherry.
2. Tip into a saucepan and heat gently until melted. Do not boil.
3. Pour into a bowl and leave to cool until it begins to thicken.
4. Blend the strawberries to a puree.
5. Whisk the jelly mixture until foamy, then gradually whisk in the strawberry puree.
6. Whisk the egg whites until stiff.
7. Whip the cream until thick.
8. Fold the cream into the strawberry mixture followed by the egg whites.
9. Divide between 4 to 6 sundae dishes and chill until firm and set.
10. Decorate each serving with a little crushed chocolate and half a glace cherry.
serving amount
serves 4 - 6
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