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Add a photoServings: 1
Ingredients
- 2 c. Thick strawberry puree*
- 2 Tbsp. Lemon juice
- 1 1/2 c. Cream
- 2 Tbsp. Kirsch
- 1 1/2 c. Sugar
- 1 c. Whites
Directions
- *Puree about 3 pints strawberries, rinsed and hulled. Simmer in a saucepan over low heat till reduced to 2 c..Combine puree and lemon juice and chill.Combine cream and Kirsch, whip till hard but still fluid.
- Combine sugar and egg whites in bowl of mixer and heat over simmering water, whisking, till warm. Beat cool on medium speed, being careful not to overbeat. Stir puree into meringue, mix in cream. Mold and freeze.
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