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Recipe Serves 6-8 |
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Recipe supplied by donna hay magazine. |
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Ingredients
1 egg
2 egg yolks, extra
½ teaspoon vanilla extract
½ cup (110g) caster sugar
1 cup (250ml) single (pouring) cream
strawberry purée
300g Creative Gourmet frozen Strawberries
1 tablespoon icing sugar
Instructions
1. To make the strawberry purée, place the strawberries and sugar in the bowl of a food processor and process until smooth. Set aside.
2. Place the egg, extra yolks, vanilla and sugar in a heatproof bowl over a saucepan of simmering water and, using a hand-held electric mixer, beat for 6–8 minutes or until thick and pale. Remove from heat and beat for a further 6–8 minutes or until cool.
3. Whisk the cream until stiff peaks form. Gently fold the cream and the strawberry mixture through the egg mixture until well combined. Pour into a 1.5 litre capacity loaf tin lined with non-stick baking paper. Freeze for 6 hours or overnight. Turn out of the tin and slice to serve.
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