1 kg of red strawberries, medium-sized
1 1/3 cup of water (320 ml)
1 tablespoon of unsalted white gelatin
1 tablespoon of grated lime zest
2 large egg whites at room temperature
1/3 cup of granulated sugar (60 g)
1 kg of red strawberries, medium-sized
1 1/3 cup of water (320 ml)
1 tablespoon of unsalted white gelatin
1 tablespoon of grated lime zest
2 large egg whites at room temperature
1/3 cup of granulated sugar (60 g)
Peel the strawberries, cut them into pieces, and blend with 1 cup of water
Strain through a fine-mesh sieve and transfer to a large bowl. Reserve
In a small heatproof bowl, sprinkle gelatin over the remaining water and let it hydrate for 5 minutes
Place the bowl over boiling water in a bain-marie and stir until dissolved
Add the dissolved gelatin and grated lime zest to the strawberry puree
Mix well. Reserve
Beat the egg whites with granulated sugar until they form soft peaks. Reserve
Place the bowl in an ice bath, whisking constantly, until the mixture reaches a consistency similar to 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 wrap, and refrigerate for 2 hours or until creamy
88 calories per serving
