This is the most amazing, magical dessert & so much fun to make. The original recipe from Annabel Langbein is just here (or will be when the link is working on her page) or at the bottom of this page.
My version requires perhaps 2 punnets of strawberries or most of a large one
2 or 3 room temperature egg whites
2 large tbsps of runny honey or 1/2- 1 cup of sugar depending on your taste
Then either: 1 tbsp lemon juice & 1 tbsp vanilla essence
or 1 dsp rosewater
Whizz the washed hulled strawberries in a blender or food processor with 1 tbsp of honey
Beat the egg whites in a large bowl with another large tbsp of honey
add the strawberries a bit at a time to the whipped egg whites & continue beating
I poured half the mixture into the four small pots pictured & put them into the freezer & then added 1 dsp of gelatine to the remaining mix before setting in small containers in the fridge.
Gelatine: sprinkle 1 dsp of gelatine powder over 1/3 c of fruit juice: apple, pomegranate etc
stand for 5 mins until it has swelled, heat the gelatine over low heat, stirring constantly until the gelatine has dissolved,
remove from heat & cool a little
stir in a couple of tablespoons of the strawberry mixture & then add to the big bowlful
To the final heart shaped bowl I added some plain Greek yoghurt.
All of the variations above are fabulous!!
We love the frozen version the best.
It will keep in the freezer for over a month.
Take out of the freezer for 10 mins before serving.
If you want to make this as a full cloud cake, here is the full recipe, including the base.
Click the photo to see the writing larger.here. Our black doris plum version was delicious too.
Hope you love it!