- Heavy cream - 200 ml
- Egg - 2 pcs.
- Sugar - 50 g
- Fruit puree - 50 g
- Strawberry - 50 g
- Mint - 1 sprig
Step 1. Carefully separate egg yolks and egg whites. Whisk the yolks with sugar and set aside. In a clean bowl whisk the egg whites with a pinch of salt until the soft peaks form. To determine if the egg whites reached the desired stage, turn the whisk upside down — if the tip formed by the egg whites is stiff, it’s the stiff peaks. If the tip folds on the side, it’s soft peaks.
Step 2. In a separate bowl whisk the cream until the soft peaks form. You’ll get better results if the cream is cold.
Step 3. Gradually combine the yolk mixture and the shipped cream. Then combine it with the egg whites. Do it very gently in order no to knock out the air.
Step 4. If you are using frozen fruit puree, melt it and let cool. Ad the puree into the egg mixture and stir. Transfer the mixture into a container and refrigerate (you can portion it to smaller servings so it takes less time to set). Serve with the fresh mint leaves and strawberry.