1 kg of red strawberries, medium
1 1/3 cup of water (320 ml)
1 spoonful of unflavored white gelatin
1 teaspoon of grated lime rind
2 egg whites
1 kg of red strawberries, medium
1 1/3 cup of water (320 ml)
1 spoonful of unflavored white gelatin
1 teaspoon of grated lime rind
2 egg whites
Remove the seeds from the strawberries and discard them
Sieve the seed mixture with 1 cup of water over a bowl
Blend the strawberries in a processor to extract their juice, then sieve it with the previously sieved seeds
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 high heat in a bain-marie and mix until dissolved
Add the dissolved gelatin and lime rind to the strawberry pulp reserved earlier
Mix well. Reserve
Beat the egg whites until they form soft peaks, then reserve
Place the bowl with the mixture into a large container filled with ice and water, whisking constantly until it reaches the consistency of raw egg white
Add the beaten egg whites to the cream and mix delicately
Pour into a large serving dish or individual cups, cover with plastic film and refrigerate for 2 hours or until creamy
60 calories per serving
