Saturday, 11 July 2009

Berry Fluff

Confession: I'm saying 4 servings, but you are looking at the entire recipe in 2 bowls and yes, we ate the lot in one sitting. As desserts go we could have done much worse I suppose. This is pretty light.

I think it would also be very good made with raspberries, which should be coming up soon. Strawberries are pretty much over for this year, which is a bit disconcerting, considering they really just started. However, the local strawberry farmers are saying that they got about 1/4 of the expected crop this year - the worst in a long, long time. Hopefully the raspberries will be better. Also, if you do use raspberries, you may want to add a tad more sugar to the purée - they can be noticably more strongly acidic than strawberries.

Corelation is not causation, of course, but I notice that I started this blog at the beginning of strawberry season three seasons ago, and every single one of them since has been terrible. I can't help feeling faintly guilty.

4 servings
2 hours including chill time - 20 minutes prep time

Strawberry Fluff
Make the Strawberry Purée:
2 cups (1/2 quart) strawberries
2 tablespoons sugar
1 tablespoon tapioca starch
tiny pinch of salt

Clean and hull the berries. Mash them in a smallish pot with the sugar, starch and salt. Bring slowly to a boil, stirring frequently, until the mixture thickens and the starch clears. This will be right about the time it reaches the boil. Remove it from the heat and allow to cool thoroughly, in the fridge for preference. Allow about an hour for this.

Make the Swiss Meringue:
1 extra-large egg white
1/4 cup sugar
1/16th teaspoon cream of tartar

When the strawberry purée is pretty much chilled, start this mixture.

Put the egg white, sugar and cream of tartar in the top of a double boiler. Heat over medium heat, beating constantly with an electric mixer. When the egg white is stiff and glossy, about 4 minutes, remove it from the heat and continue beating for another 4 or 5 minutes.

Create the Strawberry Fluff:
2 cups (1/2 quart) strawberries
- in addition to the above 2 items

Wash, dry and hull the strawberries. Cut them in halves or slice them if they are large.

Fold the strawberry purée, half at a time, into the Swiss meringue, and spoon the mixture into serving dishes alternately with the sliced strawberries. Return them to the fridge until serving time.

Last year at this time Strawberry Cream Cheese Parfaits in the same engraved glass dishes, which I bought at a church jumble sale for the shocking price of $1 each. Since they are from the 1940's or 1950's I guess somebody thought they were worth charging "top price" for - and I bit.


Sweet Kitchen said...

This looks amazing! With the weather we are having in Southern Ontario it's surprising we have had any fruit at all this year.

Joanne said...

Gotta love the berries. These look delightful!