Strawberry gelato
If you beat the egg whites a little to remove the stiffness and then add the granulated sugar, you will get a firm meringue. When mixing in step (4), be careful not to lose the foam
How to make it
1
Remove the stems from the strawberries and blend with A in a blender until smooth
2
Whip the cream over ice water, then add the granulated sugar and continue beating. Add (1) and mix well, then chill in the refrigerator
3
Whisk the egg whites until they become pale, add the granulated sugar and whisk further until stiff peaks form
4
Mix together [2] and [3] and chill in the freezer overnight to harden
5
Combine B to make the sauce, place on a plate, scoop out (4) with a scoop and garnish with mint
Materials 1 person
-
- strawberry
- 200g
-
- Fresh cream
- 150cc
-
- Granulated sugar
- 15g
-
- Egg white
- 2 pieces
-
- Granulated sugar
- 15g
-
- mint
- Appropriate
-
[A]
- Lemon juice
- 1/2 pieces
-
- Orange Curacao
- 3/2 teaspoon
-
- Maraschino
- 3/2 teaspoon
-
[B]
- strawberry puree
- 200cc
-
- Granulated sugar
- 15g
-
- White Curacao
- 15cc
-
- Orange Curacao
- 5cc
-
- Maraschino
- 10cc
-
- White wine
- 10cc
[PR]
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