Strawberry main page

Sage and Scott creation

Almond strawberry cake
Fluffy strawberry sorbet
Light strawberry mousse
Marbled strawberry bombe
Strawberry and peach compote
Meringue-strawberry
Strawberry bavarian
Strawberry cheese cake in macaroon crust
Strawberry daiquiri sorbet
Strawberry delight
Strawberry linzertorte
Strawberry mousse cake
Strawberry napoleons with caramel sauce
Strawberry orange shortcakes
Strawberry parfait
Strawberry purses
Strawberry shortcake
Strawberry shake with red berry coulis
Strawberry-topped lime mousse tart
Strawberries with zabaglione sauce
Triple blueberry and strawberry pie

Williams-Sonoma Home! Williams-Sonoma: Cooks' Network

FLUFFY STRAWBERRY SORBET

Serves 8

3 tablespoons water
1 cup sugar
3 egg whites
3 cups strawberries
1 teaspoon lemon juice

Combine the water and sugar in a saucepan. Dissolve the sugar over medium heat. Boil the sugar until it reaches the soft ball stage, 238 F. To test without a thermometer, put a drop of syrup in cold water. If it forms a soft ball, the syrup is ready.
While making the syrup, beat the egg whites in a metal bowl, until they begin to foam. Slowly pour in the hot syrup and continue beating for about 10 minutes or until mixture is cool.
Clean the strawberries, hull and puree them with the lemon juice. Gently fold in the egg white mixture then pour in an ice cream maker and freeze until creamy.


Help  Index

Note: All information on this site is subject to change.
Use of this site constitutes acceptance of our Legal Notice.
Please read our Privacy Policy.

chefdecuisine.com © 1999-2017 All rights reserved.

>