1/2 kg of strawberries
3/4 cup confectioners' sugar (135 g)
1/4 cup water (60 ml)
6 large egg whites at room temperature
3 tablespoons cognac
1 1/2 cups heavy cream, whipped to soft peaks
1/2 kg of strawberries
3/4 cup confectioners' sugar (135 g)
1/4 cup water (60 ml)
6 large egg whites at room temperature
3 tablespoons cognac
1 1/2 cups heavy cream, whipped to soft peaks
Blend the strawberries in a blender until you get a puree (it should yield about 2 cups)
In a medium saucepan, combine the confectioners' sugar and water
Bring to low heat
Cook, stirring constantly, until the sugar dissolves
Add the strawberry puree and mix well
Let it come to a simmer and cook, stirring occasionally, until it thickens and forms a crust at the bottom of the pan
Beat the egg whites in a stiff peak
Gradually add the strawberry mixture, beating constantly until chilled
Add the cognac and mix well
Add the whipped cream and mix delicately
Place in a large serving dish or individual servings, cover with plastic wrap and refrigerate for about 4 hours or until firm and creamy
209 calories per serving
