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There are a few recipes I specifically make just for Pesach, even though I know they would be a hit during the year as well. My chicken artichoke crepes, nuts-for-nuts cookies, and this winner I’m about to share with you are on that list. Many of you are familiar with strawberry fluff. I call it magical because a mere pint of strawberries explodes into quarts of goodness in under five minutes. Thanks to F.G. for having the fluff measurements saved in her WhatsApp media for me every year.
1 pound (450 grams) fresh strawberries, cleaned and dried
1 cup Gefen Sugar
2 egg whites
2 cups blueberries (see note)
1/2 cup sugar
4 teaspoons freshly squeezed lemon juice
a few splashes Gefen Vanilla Extract (you can sub out one tablespoon sugar with vanilla sugar instead if need be)
zest of 1 lemon (optional)
3/4 cup diced strawberries
3/4 cup diced kiwi
3/4 cup diced mango
chopped nuts or unsweetened shredded coconut
Place all ingredients in a large bowl. Using a hand mixer, start by digging into the bowl and turn on the mixer to almost the highest. Mix for five to six minutes and watch everything slowly incorporate into a fluffy pink mixture.
For the last minute, turn the mixer speed to the very highest. You won’t get stiff peaks; it will barely be soft peaks, but it will peak so you’ll know that you’re done. Store in containers and place in the freezer.
Place all ingredients in a pot over low heat. Mash down a few of the blueberries and stir for one minute. Raise the heat slightly and continue cooking for five minutes. It should look like blueberry jam.
If you want your sauce to be completely smooth, blend it with an immersion blender and then push the sauce through a sieve so it doesn’t have pieces.
Let cool.
Add ingredients to a bowl and mix.
Scoop 1/4 cup fluff into a bowl. Top with one tablespoon sauce and sprinkle with one tablespoon fresh fruit.
If desired, garnish with chopped nuts or unsweetened shredded coconut.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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