Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ½ cup | Sugar |
| 1 cup | Heavy cream |
| 2 cups | Pureed fresh strawberries or- |
| 10 ounces | Frozen strawberries in syrup |
| 1½ cup | Champagne |
| 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.
HECK`S
DETROIT AVE., CLEVELAND
From the <Micro Cookbook Collection of French Recipes>. Downloaded from Glen's MM Recipe Archive, .