Preparation time is 20minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
8
For the coulis
- 225grams strawberries, hulled
- 1tablespoons fresh lemon juice, brandy, balsamic vinegar
- 50grams confectioner's sugar, as needed
- 8 strawberries, hulled, plus more strawberries to decorate
- 1 cup heavy cream
- 75grams confectioner's sugar
- 115grams plain meringue cookies, coarsely crushed
- 3tablespoons raspberry-flavored liqueur
Description
This is Italian ice cream with a twist; texture and sweetness are added with crushed meringues
Method
Step 1 of 4
Lightly brush the springform pan with vegetable oil. Line the bottom with parchment paper.
Step 2 of 4
Purèe the strawberries in a blender or food processor. Whip the cream with the confectioner's sugar just until soft peaks form. Fold into the strawberry purèe, then fold in the crushed meringues and liqueur. Spread the mixture evenly in the pan. Cover and freeze for at least 6 hours or overnight.
Step 3 of 4
Meanwhile, make the strawberry coulis. Purèe the strawberries, then strain through a fine wire sieve to remove the seeds. Stir in the lemon juice, then the sugar, adding more sugar if needed.
Step 4 of 4
Just before serving, remove the sides of the springform. Invert onto a platter and peel off the paper. Cut into slices, dipping a sharp knife into hot water between slices. Transfer each slice to a plate. Spoon the coulis around each serving and garnish each with a whole strawberry. Serve chilled.
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