- 2 egg whites
- 1/4 tsp salt
- 12 gms / I tbsp unsweetened gelatine
- 30 gms/ 1/4 cup honey
- 350 gms/ 2 cups strawberries, mashed in a blender till smooth
- (25 gms/ two tbsps double cream)
Beat the egg whites with salt, till fluffy and in the soft peak stage.
Dissolve gelatine in warmed honey.
Add the gelatine and honey mix to the strawberries. Mix well.
Slowly add the mash to the egg whites while continuing to beat, adding as much air to the mixture as possible..
When it becomes a light pink and holds it shape, spoon into bowls and chill till set.
Top with a dollop of cream and /or a slice of strawberry.Serve straight from the refrigerator