Recipes from Lanier Publishing
New Hope, Pennsylvania
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Ingredients:
20 ounces white chocolate
1 quart fresh strawberries
1/2 cup strawberry preserves
2 cups heavy cream, whipped
8 egg whites, beaten stiff
Instructions:
Melt chocolate in the top of a double boiler. Set aside. Puree the strawberries. Strain and reserve liquid. Place the berries in a 1 quart saucepan, add preserves and cook over low heat until thickened. Remove from heat. Cool slightly. Fold into melted chocolate. Fold in whipped cream, reserving a small amount for garnish. Fold in egg whites. Garnish with fresh strawberries and whipped cream flavored with strawberry juice.You can substitute raspberries for strawberries.
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The B&B Club newsletter has the best of our bed and breakfast recipes so you can cook like a pro!
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
