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Spring "Clouds" in Strawberry Sauce (Floating Island)

Here is a dessert that pairs mini meringues with a smooth strawberry sauce. To serve: spoon sauce into small bowls, arrange a meringue on the sauce and garnish with fresh mint leaves. Enjoy.

Preparation Time: 15 minutes
Cook Time: 10 minutes
Serving: 6 servings

Ingredients:

Clouds:
•   3 egg whites
•   1 mL (1/4 tsp) cream of tartar
•   125 mL (1/2 cup) granulated sugar

Sauce:
•   600 g (1 bag) Europe's Best® Whole Country Strawberries, defrosted
•   75 mL (1/3 cup) granulated sugar
•   125 mL (1/2 cup) orange or mixed fruit juice

Garnish:
•    Fresh mint leaves

Preparation:

1.  For the “clouds”, in a large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar until whites are thick and glossy.
2.  In a large shallow saucepan, heat about 1 ½ inches (4 cm) water until just simmering. Using large spoons or an ice cream scoop, drop 6 large portions of egg white mixture into water. Simmer for 6 to 8 minutes, turning gently half way through cooking time. Lift “clouds” from water with a slotted spoon and drain on towel-lined baking sheet. Serve when cooled to room temperature, or transfer to a parchment-lined baking sheet and refrigerate for up to 4 hours.
3.  For the sauce, in a food processor or blender, purée Europe’s Best Whole Strawberries with sugar and juice until smooth. Add some extra juice for a slightly thinner sauce.
4.  To serve, spoon sauce into individual shallow soup bowls. Arrange a cloud on sauce and garnish with fresh mint leaves.

Make Ahead:
a) Sauce can be prepared, covered and refrigerated one day ahead.
b) Meringues can be prepared, placed on a parchment-lined baking sheet and refrigerated for up to four hours.

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