Ingredients
250gms� � � � � � � � Strawberries, hulls removed
200ml� � � � � � � � � Double Cream
2� � � � � � � � � � � � �Meringue Nests
For garnishing Fresh Mint
4� � � � � � � � � � � � �Egg Whites
115 gms� � � � � � � Caster Sugar
115 gms� � � � � � � Icing Sugar
Method
- Puree half of the strawberries in a blender and chop the remaining strawberries. Whip the double cream until stiff peaks is formed then fold in the strawberries puree and crushed meringue.
- Again, fold in the remaining chopped strawberries.
- Garnish with strawberries and mint.
