This is Italian ice cream with a twist; texture and sweetness are added with crushed meringues.
Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|8 strawberries, hulled, plus more whole strawberries to decorate||3 tbsp raspberry-flavored liqueur|
|1 cup heavy cream||8 oz (225 g) strawberries, hulled|
|1/2 cup confectioner's sugar||1-2 tsp fresh lemon juice, brandy, balsamic vinegar|
|4 oz (115 g) plain meringue cookies, coarsely crushed||1/3 cup confectioner's sugar, as needed|
Lightly brush the springform pan with vegetable oil. Line the bottom with parchment paper.
Puree the strawberries in a blender or food processor. Whip the cream with the confectioner’s sugar just until soft peaks form. Fold into the strawberry puree, then fold in the crushed meringues and liqueur. Spread the mixture evenly in the pan. Cover and freeze for at least 6 hours or overnight.
Meanwhile, make the strawberry coulis. Puree the strawberries, then strain through a fine wire sieve to remove the seeds. Stir in the lemon juice, then the sugar, adding more sugar if needed.
Just before serving, remove the sides of the springform. Invert onto a platter and peel off the paper. Cut into slices, dipping a sharp knife into hot water between slices. Transfer each slice to a plate. Spoon the coulis around each serving and garnish each with a whole strawberry. Serve chilled.
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