250 gm sliced strawberries
1 tbsp sugar
1 rounded tsp corn flour
1 tbsp rum (optional)
4 egg whites
100 gm castor sugar
375 ml strained strawberry puree
375 ml whipped cream
1 1/4 tbsp gelatine soaked in
7 tbsp water
Place strawberries in a pan and add sugar. Cook on a slow flame until juice runs. Thicken with cornflour mixed with rum or water. Pour into serving dish and cool.
Whip whites until stiff. Gradually whisk in sugar.
Stir in strawberry puree, followed by gelatine that has been dissolved over a gentle heat. Fold in whipped cream.
Bring to setting point and pour over strawberries. Chill well before serving.