Does a certain ratio of sugar to whites stop salmonella growth, as a chef told me once? This is a five-star favorite recipe; a similar one is in an old CLBB thread on egg whites. Flavor and texture are perfect w/real whites, but I tried to use Just Whites powder instead of raw whites & failed twice. Google turns up nothing definite, and I either have to drop a fantastic recipe, or make it & risk my kids eating raw whites, or try Alice Medrich's safe meringue (which is really a pain), or try to find pasteurized eggs (not Egg Beaters). I'd love some help on making the Just Whites work, but if they simply won't, then so be it: Alice or pasteurized it is.
What happens is that the Just Whites seem to work fine when the instructions below are followed, but they break down the next day and the mixture is heavy, with water leaking out (and the mousse probably was fluffier with the real whites to begin with, but that's a difference I can live with). DH suggested that chilling it in a casserole instead of individual parfaits might make a difference, but I don't agree b/c after 30 hours in the fridge (yesterday midday to tonight's dinnertime), it's fully chilled--and still heavy & slightly watery. The picky details in the recipe below came from my mistakes the first time I made it with Just Whites; it's really not difficult, it's just that some care needs to be taken, & the steps should follow that order. Here's the recipe:
* Exported from MasterCook *
Recipe By :Very impressive way to use our home-grown blackberries.
Serving Size : 8
Categories : Christmas Possibility Dessert
Easter Possibility Easy Entertaining
Family Meals Five-Star Favorite
Fruit Make Ahead/NO last-min prep
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound frozen blackberries
1 cup sugar
2 tablespoons fresh lemon juice
1 cup heavy cream -- whipped
2 2/3 tablespoons Just Whites powdered pasteurized egg
whites -- equal to 2 teaspoons per 1 egg white desired (see Notes)
1/2 cup warm water -- to be mixed with the Just Whites
2 tablespoons warm water
1 envelope unflavored gelatin
Combine berries, sugar, and lemon juice in a nonreactive saucepan. Bring
to a boil over medium heat. Remove from heat and let cool. Puree in
blender; strain seeds (see Notes), and set aside in a large enough glass
bowl for mixing later with hand mixer, and folding in whipped cream and
whites. (For 1-pound-berries recipe, I use my second-from-biggest W-S
As berries are cooling, being strained, and cooling further, pull out hand
mixer and two sets of beaters. Place the copper bowl into a stand (created
by laying a damp paper towel into a soup bowl). Measure out the Just
Whites powder into a small bowl or cup (doesn't matter). Whip the heavy
cream; set aside. (If only one set of beaters is available, wash beaters
carefully to remove all the cream.)
In a small glass bowl, for a few seconds in the microwave, warm a little
too much water than you'll need for the Just Whites (b/c you always lose
some through evaporation). Measure out the needed amount of water into the
copper bowl. Sprinkle the Just Whites powder onto the warm water. Break up
Just Whites and whip slightly with a fork or whisk; do not proceed with
the recipe until all powder has dissolved: at least 2 minutes of steady
whisking. Mixture will get foamy: to determine whether lumps are gone,
swirl the copper bowl a few times to see if any lumps cling to the sides.
It's better to whisk/fork a little too long than not enough. With a hand
mixer and clean beaters (not the ones from the heavy cream), whip the Just
Whites into stiff peaks. Set aside.
Have the blackberry spatula handy. As before, warm a little too much water
for the gelatin; measure out the needed amount into the small glass bowl.
Sprinkle gelatin powder over water. Immediately whip the mixture with a
fork to evenly distribute the gelatin. Using the spatula, immediately pour
the gelatin/water combination onto the blackberry puree, and use the hand
mixer (from the Just Whites; don't bother rinsing off the beaters) to mix
the gelatin into the puree.
Using the spatula, fold the whipped cream into the blackberry mixture.
Fold in the egg whites. Spoon into individual parfaits or goblets, or into
one soufflé or casserole dish.
Refrigerate for at least one hour before serving. For best results,
however, refrigerate overnight or at least all day.
"Can serve this rich recipe either from one beautiful bowl, or in
individual footed parfait glasses."
"Lee Bailey's The Way I Cook, page 469"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 280 Calories; 11g Fat (34.8%
calories from fat); 3g Protein; 45g Carbohydrate; 3g Dietary Fiber; 41mg
Cholesterol; 48mg Sodium. Exchanges: 0 Lean Meat; 1/2 Fruit; 0 Non-Fat
Milk; 2 Fat; 2 1/2 Other Carbohydrates.
Serving Ideas : Garnish with fresh mint if desired, or perhaps a piped-pretty dollop of a separate amount of whipped cream (not included in recipe amounts).
NOTES : Lee Bailey didn't strain seeds after pureeing the mixture,
but we think it's crucial. Don't use the smallest-mesh
strainer, or it'll take forever. Use an ordinary strainer
over a very large bowl (gives room for folding in whipped
cream and egg whites later).
For the 1-pound-berries recipe, you need 4 egg whites,
equal to 8 teaspoons Just Whites--Lee Bailey uses raw
whites but we don't.