3 large egg whites (1/3 cup) at room temperature
400g of clean and washed strawberries
1 1/2 envelope of red gelatin
1/2 cup of sugar
1 tablespoon of lemon juice
Molho:
1 1/2 cups of milk
3 large egg yolks
1/4 cup of sugar
1/2 teaspoon of vanilla
3 large egg whites (1/3 cup) at room temperature
400g of clean and washed strawberries
1 1/2 envelope of red gelatin
1/2 cup of sugar
1 tablespoon of lemon juice
Molho:
1 1/2 cups of milk
3 large egg yolks
1/4 cup of sugar
1/2 teaspoon of vanilla
To make the strawberry snow: sprinkle the gelatin over 1/4 cup of cold water to soften
Heat gently, stirring until dissolved
Combine the gelatin, 1/4 cup of sugar, and lemon juice in a blender
Liquefy, adding strawberries gradually, blending continuously until smooth
Pour into a large bowl
Place in an ice bath with ice and water, stirring occasionally for about 20 minutes
Beat egg whites until they form soft peaks
Add 1/4 cup of sugar gradually, beating until stiff peaks form
Mix gelatin with strawberries at high speed until fluffy
Add the whipped cream and mix carefully
Pour into a decorative mold (23cm diameter x 12cm height)
Refrigerate until firm
Unmold and serve with golden sauce
For the golden sauce: heat milk over low heat, stirring occasionally, until small bubbles form on the surface
Beat egg yolks and sugar together with a manual beater or fork
Lentily add warm milk to egg yolk mixture, stirring constantly
Heat gently in a double boiler, stirring occasionally, until thickened slightly
Remove from heat immediately and pour into a container
Cover with parchment paper and let cool
Mix in vanilla
Refrigerate for several hours or overnight
Serves 16 portions.
