Strawberry Dessert
source: recipe and
photograph created by www.finedinings.com
adapted from a recipe by Karen Ghiselline
Recipe Type: strawberry, dessert, nutmeats, whipping cream, crumbled crust
Prep Time: 30 min
Total Time: 30 min
Servings: 8
Ingredients:
1 cup flour
1/4 cups brown sugar, packed
1/2 cups pecans or walnuts, coarsely chopped
1/2 cups butter, melted
1 egg white
1/2 cup white sugar
1 cup fresh strawberries, sliced
1 tablespoon fresh lemon juice
1/2 cup heavy cream, whipped
Instruction:
Preheat oven to 350 degrees F.
Make the crust: In a small bowl mix together flour, brown sugar, pecans and melted butter. Spread on a sheet pan separating the lumps slightly and
bake for 20 to 25 minutes or until golden. When the mixture cools spread evenly into a 9 x 13-inch pan; set aside to
make the filling.
In a large mixing bowl beat egg white until frothy, slowly add white sugar beating to soft peaks. Add strawberries and lemon juice
beating on high speed 7 to 10 minutes or until light and fluffy. Remove from the mixer and fold in the whipped cream in 3 additions.
Spread the mixture evenly onto the cooled crumbled crust. Cover and freeze at least 4 hours or overnight.
When ready to serve cut into wedges or rounds, garnish with mint and a
strawberry fan garnish
or a
strawberry flower garnish and
serve.
I like to serve by adding a small dollop of whipped cream on top.
 |
Wine
recommendation: Riesling |
|
