2 tablespoons of flavorless gelatin, white
1/4 cup of water (60 ml)
1/2 cup of sugar (90 g)
1 tablespoon of lemon juice
400 g of strawberries
3 egg whites
FOR THE SAUCE
3 yolks
1/4 cup of sugar (45 g)
1 1/2 cups of hot milk (360 ml)
1/2 teaspoon of vanilla extract
2 tablespoons of flavorless gelatin, white
1/4 cup of water (60 ml)
1/2 cup of sugar (90 g)
1 tablespoon of lemon juice
400 g of strawberries
3 egg whites
FOR THE SAUCE
3 yolks
1/4 cup of sugar (45 g)
1 1/2 cups of hot milk (360 ml)
1/2 teaspoon of vanilla extract
In a small heatproof bowl, sprinkle the gelatin over the water and let it sit for 5 minutes
Place the bowl in the microwave and cook on high for 30 seconds to dissolve the gelatin
Beat the gelatin, sugar, lemon juice, and strawberries in a blender until smooth
Pour into a bowl
Place the bowl in an ice bath and stir until the mixture starts to thicken
Beat until it becomes light and fluffy. Reserve
Beat the egg whites until they form soft peaks
Add the remaining sugar, stirring until stiff peaks form
Fold in the reserved strawberry mixture gently
Pour into a 22 cm diameter mold, moistened with water
Refrigerate for about 4 hours or until firm
PREPARE THE SAUCE: In a large saucepan, off heat, whisk together the yolks and sugar
Add the hot milk gradually, whisking constantly
Place the saucepan over low heat, whisking until slightly thickened
Remove from heat and stir in vanilla extract
Transfer to a bowl, cover with plastic wrap to prevent skin formation, refrigerate until slightly chilled, then refrigerate for at least 2 hours
To unmold, quickly submerge the mold in hot water (without getting the snow wet), run a knife around the edges and invert onto a plate
Serve with the sauce
97 calories per serving
