Contents
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Ingredients
- 500 g Strawberries
- 1 Lime, the juice
- 3 Eggs
- 5 tbsp Raw cane sugar
- 3 cl Cointreau
- 200 g Cream
- 1 pinch Salt
- Some fresh strawberries for decoration
Instructions
- Clean and chop the strawberries and then puree them finely in a tall container, add the lime juice. Separate the eggs, sleep the egg whites stiff with a pinch of salt and whip the cream rather semi-stiff, it should have a creamy consistency.
- Put the egg yolks with the sugar and the Cointreau in a whipping kettle, whisk and whip over a hot water bath to a cream, then remove from the stove and beat cold over ice water.
- Put the egg mixture in a large bowl, add the puréed strawberries and stir well. Then fold in the cream first and then the egg white. Wrap a terrine dish with cling film and pour the parfait into it and then cover with a lid or with foil.
- Now place the mold in the freezer and let it freeze for at least 12 hours. To serve, place in the refrigerator 20 minutes beforehand, then turn the shape out, cut into slices and serve with fresh fruit.
tip
- The cream stiffens faster and has a nicer consistency if it is whipped very cold. So always keep the cream in the refrigerator and only remove it just before whipping. I also put the whisk, which is put on my mixer afterwards, in the freezer half an hour beforehand, so it is nice and cold and the cream is in no time stiff.
Nutrition
Serving: 100gCalories: 114kcalCarbohydrates: 4.7gProtein: 1.2gFat: 8.9g