Prep 30 mins
Cook 0 mins
Beautiful berries in heavenly clouds, this would be equally as good with other berries. From the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 1 quart strawberry
- 2 tablespoons rum
- 1⁄2 cup confectioners' sugar
- 2 egg whites
- whipped cream, lightly sweetened (for garnish)
- Wash strawberries, stem and cut in half.
- Cover with confectioner's sugar (reserve 4 tablespoons) and rum; chill 30 minutes.
- Beat egg whites until stiff peaks form; add reserved confectioners' sugar gradually, beating constantly during the addition.
- Fold in sweetened berries.
- Place in chilled sherbet glasses and garnish with whipped cream.
Made this to go with Jambalaya Shrimp for our Creole themed dinner last night. I wasn't sure how it would turn out but it was just right - light, sweet and with the tang of the strawberries. I used coconut flavored rum and it worked great. It was also nice as the strawberries at this time of year arn't at their best so this looked great. After I'd already taken the picture I was worried about the raw egg issue and decided to put it in the oven and brown the meringue and then chilled again and THAT really made it awesome. Wish I'd thought first to save a strawberry for the top but as I said the berries weren't the best so probably better that I didn't. Can't wait to try this with blueberries. Ragin' Cajun/Creole Cookingâ€� -