Berries and cream
- 250 gram ripe strawberries, hulled
- 250 gram raspberries
- 3/4 cup (165g) caster sugar
- pinch salt
- 4 egg whites
- 1/4 cup (125ml) thickened cream
- 1 teaspoon vanilla bean paste
White chocolate strawberries
- 100 gram white chocolate, chopped
- 250 gram strawberries, hulled
Berries and cream with white chocolate strawberries
- 1Blend or process strawberries, raspberries, 1/2 cup of the sugar and salt until smooth. Pour into a shallow dish. Cover, freeze until firm.
- 2Line the base of a 13cm x 23cm loaf pan with baking paper, extending the paper 5cm over long sides.
- 3Chop frozen berry mixture, then blend or process until a smooth sorbet consistency. Spread berry sorbet into the prepared pan; smooth the top. Cover; freeze until firm.
- 4Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add remaining sugar, beating until sugar is dissolved between additions.
- 5Beat the cream and vanilla in a separate small bowl with an electric mixer until firm peaks form. Gently fold cream mixture into meringue. Spoon over berry mixture in pan and smooth top. Cover; freeze for 6 hours or until firm.
- 6Meanwhile, to make white chocolate strawberries, line a tray with baking paper. Stir the chocolate in a small heatproof bowl over a small saucepan of simmering water until melted. Dip strawberries in chocolate; stand on tray until set.
- 7Turn the dessert out onto a serving platter. Top with the white chocolate strawberries.
Strawberries not suitable to freeze. Chocolate suitable to microwave.
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