I love when random magazines (FREE magazines) show up in my mailbox. This one is my latest obsession.
I get lots of seasonal ideas from it, the most recent being these creamy, dreamy dessert bars. Now, I didn’t make them at the most ideal time. The weather was chilly itself and who really feels like chomping down on frozen cream when it’s raining cats and dogs outside? Not me. But I KNOW this will be a dessert that I can count on come summer time. With sweat dripping from my brow, dirt under my fingernails, and dusty flip flops dangling from my toes, I’ll dig into this pure loveliness and smile. It will sooth my parched throat and tickle my tummy in such a way that I think I’ll have to make this every time a new fruit shows it’s face on my door step.
First, there will be strawberries. The first ones are already turning pink! Can’t you see? No? Look a little harder. That big berry at the bottom. Just a tad pink!
Next, cherries. I think sour cherries would be lovely. I love me some sour cherries. And then apricots. Ooo! Their bright orange color would look fabulous with that pure white cream. Oh and peaches. Fresh peachy cream flavors. Oh I can’t wait!
So without further ado, pull out that blender, crack yourself some eggs, and whip up that cream. It’s time for dessert!
Adapted from Everyday Food
6 cups (2 pounds) fresh strawberries, hulled and halved (I used 1 quart of frozen, sliced berries)
1 cup sugar, divided
pinch of salt
7 large egg whites
1/2 cup whipping cream
1 t vanilla extract
In a blender, combine the strawberries, 3/4 cup sugar, and salt. Puree until smooth. Pour into a 9 x 13-inch baking dish. Transfer to freezer. Every 30 minutes, for 2 hours, scrape the fruit mixture with a fork until it’s thick and slushy. For mine, it only took an hour since I used frozen strawberries. Once thick, smooth the top with a spatula.
In a large bowl, beat the egg whites on high until foamy. With mixer on medium, gradually add 1/4 cup sugar. Increase sped to high and beat until still peaks form.
In another bowl, whip the cream and vanilla until you have stiff peaks. With a rubber spatula, gently fold the cream into the egg whites. Pour the cream mixture over the fruit mixture and smooth the top. Freeze until firm, about 4 hours. If storing for longer than that, cover with plastic wrap. Lasts 3 or 4 days.