Ingredients
1 pt. fresh strawberries
1 envelope Knox unflavored gelatine
1/2 c. sugar
2 eggs, separated
1/2 c. milk
1 c. (8 oz.) strawberry yogurt
1 tsp. lemon juice
4 drops red food coloring (optional)
1 butter flavored ready pie crust
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Controlled temperature for homemade yogurt fermentation
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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Remove strawberry cores cleanly — jam prep, garnish, chocolate dipping
Science-driven American baking — cookies, pies, cakes with precision
Achievable elevated desserts — laminated doughs, cakes, custards
Controlled temperature for homemade yogurt fermentation
Heirloom yogurt culture — reusable forever, no thermophilic machine needed
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Puree enough strawberries to equal 3/4 cup. Reserve rest. In saucepan, mix gelatine with 1/4 cup sugar. Blend in egg yolks beaten with milk. Let stand 1 minute. Stir over low heat until gelatine dissolves, about 5 minutes. With wire whip, blend in pureed strawberries, yogurt, lemon juice and food coloring. Chill. Stir occasionally until mix mounds slightly. In a bowl, beat whites until stiff, gradually adding remaining sugar. Fold into gelatine mixture. Put in crust and chill until firm. Garnish with remaining strawberries.