Make Something Light and Tasty to Counter the Summer Heat!
Light, Tasty, Cool and the perfect counter balance to the summer heat. With the abundance of fresh strawberries, this is the perfect time for the perfect summer dessert!Strawberry Chantilly
Ingredients
1 cup all-purpose flour
1/4 cup packed brown sugar
1/2 cup butter
1/2 cup chopped walnuts
2 egg whites
1 cup white sugar
2 cups fresh strawberries
1 cup heavy cream
1 teaspoon lemon juice
Directions
Preheat oven to 300 degrees
Mix flour, sugar and butter until crumbly. Stir in chopped walnuts.
Press two-thirds of the mixture in the bottom of a 9x13-inch baking dish; the remaining crumble will be used for the topping. Bake in preheated oven for 20 minutes. Cool crust completely.
In large deep bowl, stir together egg whites, sugar (see Cook's Note), strawberries, and lemon juice. Whip with electric mixer at high speed for 10 minutes.
In another mixing bowl, whip whipping cream until stiff and fold into strawberry mixture. Spread over cooled crust. Sprinkle with remaining crumb mixture. Freeze for 6 hours or overnight before serving.
Top with with small whole, or halved large strawberries before serving. (If cutting strawberries, give them time to drain before topping Chantilly or otherwise is will look like a bloody mess...literally)
Top with with small whole, or halved large strawberries before serving. (If cutting strawberries, give them time to drain before topping Chantilly or otherwise is will look like a bloody mess...literally)
Cook's Note
You can substitute one 10-ounce package of frozen strawberries (thawed); with frozen berries, decrease sugar to 2/3 cup.
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