This is a recipe that I have had for a long, long time. It comes from the’Woman’s Weekly Chinese Cookbook’. I have changed it slightly at the end. It has Grand Marnier liquor in it but not enough per serve to make you tipsy or drunk. A bottle will last years of making this recipe. Ii is a simple recipe that I make it for visitors or for us when strawberries are a good price.
Here is the recipe:
• 1 punnet strawberries (250 gr)
• 1 cup water
• 2 tablespoons lemon juice
• 2 tablespoons Grand Marnier (You can use Cointreau if you prefer that. I don’t.)
• ½ cup caster sugar
• ¼ cup caster sugar extra (for step 3)
• 2 egg whites at room temperature (for step 3)
Cut strawberries into quarters. Put strawberries, water, lemon juice, Grand Marnier & ½ cup caster sugar in a blender.
Blend for 2 minutes.
Pour into a tray ( a lamington or swiss roll tray is good) and freeze for1½ -2 hours until mixture is solid.
You can leave it longer. It will just freeze harder.
(As it freezes, the freezer will smell delicious.)
Beat the egg whites til stiff.
Add the ¼ cup of caster sugar slowly & beat until it is of meringue consistency.
Take the tray of frozen strawberry mixture from the freezer. Break it into smaller pieces and add to a large bowl. Mash the mixture with a fork or gently with electric beaters.
Fold the meringue mixture into the strawberry mixture. Beat gently with electric beaters until you cannot see any meringue. (The original Woman’s Weekly recipe does not mix the meringue in thoroughly.)
Pour the mixture into two ice cream trays and put back in the freezer.
The Woman Weekly’s recipe asks you to stir it occasionally while it freezes. Forget it! Let it freeze naturally.
PS – It is up to you how much you leave for you or your partner to ‘lick the bowl’. This is one of the delights of home cooking.
Either way it is delicious and the two trays will go about 6-8 or more serves depending on how much you dish out to people.
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