A light and airy dessert featuring a luscious strawberry filling enveloped in a delicate chiffon texture, perfect for warm days.
Ingredients
2 cups Strawberries
3/4 cup Granulated Sugar
1 tablespoon Gelatin
1/4 cup Cold Water
1/2 cup Hot Water
2 tablespoons Lemon Juice
1 pinch Pinch of Salt
1 cup Heavy Cream
1 teaspoon Almond Extract
3 large Egg Whites
1/4 teaspoon Cream of Tartar
1 pre-made Pie Crust
Method
In a medium bowl, combine fresh strawberries with half a cup of sugar and let them rest for 30 minutes to draw out their juices.
In another bowl, mix gelatin with cold water to allow it to soften. Once softened, add hot water and stir until fully dissolved. Let this mixture cool for about 5 to 10 minutes before adding the strawberries, lemon juice, and a small pinch of salt. Refrigerate until the mixture starts to thicken, roughly 1 hour.
Chill a large mixing bowl and electric beaters in the freezer. Once chilled, whip the heavy cream in the bowl until it becomes frothy. Gradually mix in the remaining quarter cup of sugar and almond extract, continuing to whip until stiff peaks form. Gently fold this whipped cream into the cooled strawberry mixture.
In a separate bowl, beat the egg whites with cream of tartar until soft peaks form. Increase the speed and beat until the egg whites are glossy and hold firm peaks. Carefully incorporate this into the strawberry and cream mixture.
Pour the creamy filling into a pre-prepared pie crust, smoothing the surface. Refrigerate the pie until it sets, which may take 4 hours or overnight.
