600 g of strawberries
1/2 cup of granulated sugar (90 g)
1 envelope of unflavored gelatin, colorless (12 g)
1/4 cup of lemon juice (60 ml)
2 egg whites
600 g of strawberries
1/2 cup of granulated sugar (90 g)
1 envelope of unflavored gelatin, colorless (12 g)
1/4 cup of lemon juice (60 ml)
2 egg whites
Reserve four strawberries for garnish
Place the remaining strawberries in a large bowl and mash with a fork to obtain a puree
Add the sugar and mix well with a spoon. Reserve
In a small saucepan, sprinkle the gelatin over lemon juice and let it hydrate (about 5 minutes)
Cook over medium heat, in a water bath, stirring occasionally with a spoon, until the gelatin melts (approximately 3 minutes)
Add to the reserved strawberry puree and mix well. Reserve
In a blender, beat the egg whites until stiff peaks form (approximately 2 minutes)
Add to the reserved strawberry mixture and mix delicately with a spatula until homogeneous
Distribute the mixture among four cups, cover with plastic wrap, and refrigerate until firm (about 4 hours)
Garnish with the reserved strawberries and serve
165 calories per serving
