Strawberry And Blackcurrant Snow Cream Delight
|Blackcurrant jelly||15 Gram (1 Packet)|
|Strawberries||12 Ounce, hulled (350 Gram)|
|Whipping cream||1⁄4 Pint (150 Milliliter)|
|Chocolate flake bar||1 , crushed (To Decorate)|
|Glace cherries||3 , halved (To Decorate)|
Put the jelly in a measuring cup and make up to 300 ml/1/2 Pmt with water.
Tip into a saucepan and heat gently until melted.
Do not boil.
Pour into a bowl and leave to cool until it begins to thicken.
Blend the strawberries to a puree.
Whisk the jelly mixture until foamy, then gradually whisk in the strawberry puree.
Whisk the egg whites until stiff.
Whip the cream until thick.
Fold the cream into the strawberry mixture followed by the egg whites.
Divide between 4 to 6 sundae dishes and chill until firm and set.
Decorate each serving with a little crushed chocolate and half a glace cherry.