1 kg of red strawberries, medium
1 1/3 cups of water (320 ml)
1 tablespoon of unsalted white gelatin
1 tablespoon of grated lime zest
2 egg whites
1 kg of red strawberries, medium
1 1/3 cups of water (320 ml)
1 tablespoon of unsalted white gelatin
1 tablespoon of grated lime zest
2 egg whites
Peel the strawberries and remove the seeds
Scoop the seeds mixed with 1 cup of water into a bowl
Blend the strawberries and the seed pulp in a processor
Transfer to a large bowl and reserve
In a small refrigerator-proof bowl, sprinkle gelatin over the remaining water and let it hydrate for a few minutes
Heat over boiling water in a water bath and mix until dissolved
Add the dissolved gelatin and lime zest to the reserved strawberry pulp
Mix well. Reserve
Beat egg whites until soft peaks form. Reserve
Place the bowl into an ice bath with water and ice, whisking constantly until it reaches the consistency of raw egg whites
Combine the beaten egg whites with the cream and mix delicately
Pour into a large serving dish or individual servings, cover with plastic wrap and let chill for 2 hours or until creamy
60 calories per serving
