Friday, August 26, 2016

strawberry chantilly


  • Servings: 1
  • 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


    Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 50 mins

  • preheat oven to 300 degrees f (150 degrees c).
  • 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.

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