Fresh Strawberries And Cream-Filled Hazelnut Cornucopias

Recipe Ingredients

2		Beautiful fresh ripe strawberries
2		Egg whites
1		Salt
1		Cream of tartar
1/2		Heavy cream - chilled
2 cups	396g / 13oz	Confectioners' sugar - sifted
		Pure vanilla extract - to taste
		= (or dark Jamaican rum, or kirsch)
6		Hazelnut Cornucopias - (see recipe), plus
		More if you wish to pass with the berries
2 tablespoons	30ml	Chopped toasted hazelnuts

Recipe Instructions

Equipment: A clean dry bowl for whipping egg whites, and a large wire whip or portable beater; a second bowl, of metal, for whipping cream, set into a larger bowl with a tray of ice cubes and water to cover them

The strawberries: If strawberries are sandy, drop them into a bowl of cold water, swish them gently, then lift out immediately and drain on a rack. Pick them over to be sure each is perfect, but do not stem them.

Whipped cream lightened with egg whites: Shortly before serving, beat the egg whites until they start foaming, then beat in the salt and cream of tartar, and continue beating until egg whites form stiff peaks. Set egg whites aside and immediately start whipping the cream, using the same beater -- circulate it all around the bowl, incorporating as much air as possible, and whip until cream holds its shape nicely but is not too stiff. Fold in enough of the egg whites by dollops to lighten the cream, but it should hold its shape sufficiently to be spooned into the cornucopias. Fold in confectioners' sugar to taste -- 2 to 3 tablespoons, and 1 teaspoon or so of vanilla, rum, or kirsch.

Strawberries may be prepared and left on their rack an hour or so in advance -- refrigerate them on a hot day. If the cream is made somewhat ahead, turn it into a sieve lined with washed cheesecloth and set over a bowl; cover with plastic wrap and refrigerate -- it will exude a little milky liquid.

Serving: The moment before serving, arrange the berries in a bowl or on plates. Fill the cornucopias with the cream, using a teaspoon or a pastry bag, and sprinkle a pinch of chopped nuts over the top of the cream; arrange the cornucopias in a bowl. Serve at once, passing separately bowls of confectioners' sugar and the remaining cream plus, if you wish, additional cornucopias.

This recipe yields 6 servings.

Source:
Cookbook Digest, May/Jun, 1999

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