- 600 g strawberries
- 320 g sugar
- 500 g fresh cream
- 60 g meringues
- 100 g egg whites
- 40 g water
- lavender flowers
Dice 500 g of the strawberries and cook for 10 minutes with 120 g of the sugar. Leave to cool and strain with a sieve, saving the cooking water.
Make the Italian meringue: place 170 g of sugar and the water in a saucepan. Bring the syrup to a temperature of 110°C, monitoring with a baking thermometer.
Start beating the egg whites with the remaining 30 g of sugar.
When the syrup has reached the temperature of 121°C, pour half of it over the egg whites, decreasing the whisking speed. Gradually trickle the rest of the cooked sugar into the mixture and whisk at maximum speed until glossy.
Whip the cream and add the cooked strawberries, mixing gently with a pastry spatula. Stir in the Italian meringue and crumbled meringues and combine. Add the strawberry juice and spoon the mixture into a rectangular tin, level off the surface and place in the freezer for about 12 hours.