- 1 tsp gelatin
- 8 1/2 oz of strawberry puree (room temp)
- 4 tbs of powdered sugar
- juice of lemon
- 7 egg whites
- 4 oz granulated sugar
- 2 tbs cold water
- 12 1/2 oz heavy cream
Sprinkle the gelatin into a bowl containing 1 tbl of cold water.
Combine the fruit puree, powdered sugar, and the lemon juice in a large bowl. Whisk until well blended.
Prepare a swiss meringue. Put granulated sugar and egg whites in bowl over double boiler and heat until sugar dissolves. Transfer to electric mixer and whip to stiff peaks.
Dissolve the gelatin over a double boiler. Whisk gelatin into fruit puree.
Whip heavy cream in mixer to stiff peaks.
Transfer the meringue to a large bowl. Fold the puree into meringue.
Carefully fold heavy cream in mixture.