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STRAWBERRY CHANTILLY
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This is a fantastic frozen dessert for those hot summer get-togethers. It is quick, easy, pretty and can be made days ahead.
The strawberry mousse filling sits on a shortbread cookie crust and the whole thing is frozen and ready for company at a moments notice.
COOKIE CRUST
1 cup all purpose flour
1/4 cup brown sugar
1/2 cup cold butter
1/2 cup chopped pecans (optional)
Cut the cold butter into the flour and sugar (I used my food processor)then stir in the nuts if you are going to use them and press the mixture into a 9" or 10" spring form pan. Bake at 325° for about 20 minutes. Cool completely.
STRAWBERRY FILLING
2 egg whites (see note below)
1 cup granulated sugar
2 cups fresh strawberries
1 teaspoon lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
Chop the fresh strawberries in a food processor until they are a smooth puree.
Put the pureed berries, egg whites, sugar, and lemon juice in a stand mixer and whip it on high for a full ten minutes.
In a different bowl, beat the whipping cream and vanilla until you get stiff peaks, then gently fold it into the strawberry mixture, until well mixed.
Pour it over the crust and freeze it overnight (or at least 8 hours).
To serve, remove from freezer about 15 minutes before slicing.
If you don't have a spring form pan, you can make this in a 9" x 13" dish.
NOTE: When I don't want to heat up the kitchen by baking the cookie crust, I substitute a graham cracker crust for the shortbread crust and sprinkle a few extra crumbs on top.
NOTE: If your strawberries are really big, cut them in half before you measure out 2 cups.
NOTE: If using raw egg whites freaks you out, I'm assuming you could use powdered egg whites which are pasteurized and safe to eat. I've never tried the powdered egg whites in THIS recipe, but I don't see why they wouldn't work.
The strawberry mousse filling sits on a shortbread cookie crust and the whole thing is frozen and ready for company at a moments notice.
1 cup all purpose flour
1/4 cup brown sugar
1/2 cup cold butter
1/2 cup chopped pecans (optional)
Cut the cold butter into the flour and sugar (I used my food processor)then stir in the nuts if you are going to use them and press the mixture into a 9" or 10" spring form pan. Bake at 325° for about 20 minutes. Cool completely.
STRAWBERRY FILLING
2 egg whites (see note below)
1 cup granulated sugar
2 cups fresh strawberries
1 teaspoon lemon juice
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
Chop the fresh strawberries in a food processor until they are a smooth puree.
Put the pureed berries, egg whites, sugar, and lemon juice in a stand mixer and whip it on high for a full ten minutes.
In a different bowl, beat the whipping cream and vanilla until you get stiff peaks, then gently fold it into the strawberry mixture, until well mixed.
Pour it over the crust and freeze it overnight (or at least 8 hours).
To serve, remove from freezer about 15 minutes before slicing.
If you don't have a spring form pan, you can make this in a 9" x 13" dish.
NOTE: When I don't want to heat up the kitchen by baking the cookie crust, I substitute a graham cracker crust for the shortbread crust and sprinkle a few extra crumbs on top.
NOTE: If your strawberries are really big, cut them in half before you measure out 2 cups.
NOTE: If using raw egg whites freaks you out, I'm assuming you could use powdered egg whites which are pasteurized and safe to eat. I've never tried the powdered egg whites in THIS recipe, but I don't see why they wouldn't work.
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