A light, airy pink dessert with a vibrant strawberry aroma. This dessert is low in calories, so if you're watching your figure, this one's for you. When serving, the dessert can be topped with whipped heavy cream, which beautifully complements the delicate flavor of the sambuca — though it's entirely optional and just as delicious without it. If the strawberries were frozen, thaw them first (partially thawed is fine; you can do this quickly in the microwave).
Ingredients:
- 300 g strawberries (fresh or frozen)
- 70 g sugar
- 2 egg whites
- 1 packet gelatin (10 g)
- For garnish (optional):
- 100 ml heavy cream 33%-38% + 3 tbsp sugar
How to cook strawberry sambuca
Combine the gelatin with 150 ml of water and let it sit for 10 minutes (or for the time indicated on the package).
Place the gelatin over low heat and warm it to about 40–50°C (104–122°F). Stir until the gelatin is completely dissolved. Let it cool.
Blend the strawberries until smooth (you can set one berry aside for garnish). If desired, strain the mixture through a sieve to remove any small seeds.
Add the sugar to the strawberries and beat briefly with a mixer (if the strawberries are tart, add a bit more sugar).
Wash the eggs thoroughly with hot soapy water and dry them. Separate the egg whites from the yolks. Add the egg whites to the strawberry mixture and beat with a mixer for at least 5 minutes, until the mixture turns noticeably lighter in color and doubles or triples in volume.
Divide the strawberry mixture among individual serving glasses, cups, or bowls. Refrigerate for at least 3 hours.
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