Slovak Strawberry Foam (Jahodová Pena)

Submitted by KateL

"Entered for ZWT. Found on www.slovakcooking.com. This reminds me of all the birthday angel food cakes MDM used to make - this mousse-frosting is easy on the waistline, but delightfully fresh. In Slovakia, this would top doughnuts. If you want a chemistry project, the Vauquelin method would heat the stiffened foam in the microwave at 360K for 4 seconds; as a result, the foam would set, allowing a clean slice that won't cave in. If you have a bumper crop of strawberries, you can be a mad scientist!"

 

• Ready In: 15mins
• Ingredients: 5
• Serves: 6

ingredients

• 100 g fresh strawberries (7 whole, or 2/3 cup)
• 1 egg white
• 1⁄2 cup powdered sugar (75 g)
• 1 teaspoon lemon juice
• sliced strawberry, for garnish (optional)

directions

1. Combine all ingredients in a large blender, food processor or mixer, and blend (whip) until it holds a shape, about 10 minutes. The volume increases by 4 to 8 times as it whips, so you may need to divide to conquer.
2. Use to ice doughnuts or angel food cake, or put into a glass serving dish and chill thoroughly for a strawberry mousse. Garnish with sliced strawberries, if desired. (Must be refrigerated if not eaten right away.).