Yield: 6 Servings
|1 cup||Heavy cream|
|2 cups||Pureed fresh strawberries or-|
|10 ounces||Frozen strawberries in syrup|
|2 \N||Egg whites; stiffly beaten|
|6 \N||Whole fresh strawberries|
|6 \N||Sprigs fresh mint|
In a 2-qt. saucepan, heat sugar and cream until sugar is dissolved. Remove from heat, allow to cool. Blend in strawberry puree or frozen strawberries w/ syrup and champagne. Place in a shallow pan, place in freezer until about half-frozen. Fold in beaten egg whites. Return to freezer until well frozen, stirring occasionally. When ready to serve, spoon into dessert glasses and garnish with whole strawberries and mint sprigs.
DETROIT AVE., CLEVELAND
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .