4 eggs - separated
4 ozs. caster sugar (110g)
1/2 pt. double cream (300 ml) - whisked till it forms soft peaks
1/2pt. strawberry puree (300ml)*
vanilla essence - if wanted
teeny amount of red food colouring if wanted
1. In a small bowl, whisk the yolks until blended
2. In a large bowl, whisk the egg whites until stiff, then whisk in the sugar, a teaspoonful at a time. The whites will get stiffer, shiny and meringue-like.
3. Blend the yolks in well.
4. Fold in the cream and add the vanilla or colouring if wanted.
5. Fold in the Strawberry Puree ......... (Gooseberries or Raspberries can also be used)
Carefully put into a plastic box, lid and freeze.
Leave to thaw at room temperature for approx. 5-10 mins. before seriving.
*Strawberry puree:
Halve strawberries if they are large,
Place in a glass bowl and microwave until very soft - mush them a little more if necessary.
Chill well.
Measure out the puree to 300 ml. and use in the ice cream.
You can also use this as a basic ice cream mix - using whipping cream instead of the double cream.
It's very good indeed!
Mary Berry Recipe.
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