Adam Liaw’s frozen strawberries and cream
There’s a reason strawberries and cream is a favourite combination, but if you want to take a classic to another level, try this simple frozen dessert.
Ingredients
6 egg whites
1 cup caster sugar
450ml thickened cream
4 cups strawberries, stalks removed and halved
sprigs of mint, to serve
Method
Step 1
Place the egg whites and sugar in a heatproof bowl. Place the bowl over a large saucepan of simmering water and stir with a whisk until the sugar is dissolved. Transfer to the bowl of a stand mixer and whip at high speed to a glossy meringue. Remove the meringue from the stand mixer bowl and add the cream (you don’t need to wash the bowl). Whip the cream to soft peaks.
Step 2
Fold the meringue into the cream, then fold through the strawberries. Immediately transfer to a loaf tin lined with cling film and freeze for at least 8 hours. When frozen solid, turn out the loaf, slice and serve with sprigs of mint.
Adam’s tip: Always buy Australian fruit and always buy in season. In a country with a climate as variable as ours, there’s no reason to buy imported fruit, and waiting for a fruit to come into season is one of the best bits.
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- Freezer friendly
- Berries
- Contemporary
- Fruit desserts
- Dessert
- Entertaining
- Dinner party
- Family meals
- Kids cooking
- Kid-friendly
- Party season
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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