480g Strawberry Juice (fresh, minimally filtered) | 500g
120-150g Heavy Cream (250 minus Egg Whites)
90g Plain Greek Yogurt (full fat, homemade or store-bought)
5.0g Salt
3.5g Gelatin Powder
1.5g Xanthan Gum
—————100-130g Egg Whites (from three large eggs)
135g Sucrose | 100g Sucrose and 20g Fructose
100+g Water
(optional) 4.0g Citric Acid and 1.0g Malic Acid
Prepare fresh strawberry juice with whatever equipment you have available. This can be a juicer, or just a blender followed by a standard mesh strainer. The juice can be quite pulpy, you just don’t want large fruit fibers.
Try to ensure you have a little over 500mL in volume of this juice, the exact quantity will be measured later on. Extra juice can be used for drinks or syrups fresh, and frozen for later use. Larger portions of homemade juice can also be frozen for this, and similar recipes.
—————Measure the first set of dry ingredients: gelatin powder, salt, and xanthan gum. Combine and set aside. Also separately measure and set aside the acid powders, if using.
Separate three eggs and collect the egg whites. If any of the yolks break, use that particular egg for something else and separate another one. After collecting, measure the egg whites on a scale and take note of the total. If you are under the recommended range (using smaller eggs) separate another until you have at least 100g.
Measure the heavy cream directly into a small heatproof/microwave-safe vessel. (The exact measurement is dependent on the total egg whites.) Add the gelatin mixture and stir thoroughly. Allow this to sit at room temperature for roughly 10 minutes.
Microwave the cream mixture in 30 second bursts with stirring in between, or otherwise gently warm up, until the mixture is anywhere between 60-70°C (140-158°F).
Transfer this cream mixture into a much larger mixing bowl. Then measure the strawberry juice into the same small container that previously held the cream. (The exact quantity of the strawberry juice dependent on whether you are using only sucrose, or sucrose and fructose.) Do extra stirring to “rinse” the measuring vessel before also adding the strawberry juice to the large mixing bowl.
Measure the Greek style yogurt before also adding that to the large mixing bowl. Use an immersion blender to thoroughly combine all of these ingredients until smooth and homogenous. Being diligent afterward to scrape as much as possible off of the blender head.
—————Place the already measured egg whites into the bowl of a stand mixer, with the whisk attachment ready. Add a small pinch of the already measured acids, if using those ingredients. This could theoretically be done with a handheld mixer, but you would probably want the assistance of another person for the later steps.
Measure the sucrose, or the sucrose and fructose combination, before placing into a small pot. Cover roughly with 100g of water, but the exact amount isn’t important. Place this on a relatively high heat on the stove, covered for just a minute.
Uncover the syrup and monitor with a thermometer closely, once it starts boiling. When the syrup reaches 108°C (226°F) quickly go to the stand mixer with the egg whites, turning onto a medium-high speed. Return to the syrup and continue monitoring. (Another instance where it may be helpful to have somebody helping, to just turn on the mixer.)
Once the syrup reaches 118-120°C (244-248°F) quickly and carefully bring it to the stand mixer. The egg whites should be fairly frothy if not approaching soft peaks. If not ready, keep the hot syrup covered on very low heat for another minute or two.
When/if the egg whites are the proper texture, turn the mixer down to a slightly slower speed. Carefully pour the hot syrup down the side of the mixer, avoiding the moving whisk.
When all of the syrup is added, turn the mixer to a high-speed with a few increments. Continue processing like this for at least six minutes.
Check that the work bowl of the stand mixer is only slightly warm or room temperature, and that the meringue itself has reached stiff peaks. If both of these parameters are not true, continue mixing on high and check every two minutes.
—————When the meringue is finished, add the remaining measured acids if using. Either way, turn the machine off and detach the work bowl and whisk. Add approximate a third of the meringue (such as the portion stuck to the whisk) to the mixing bowl with the dairy/ strawberry mixture.
Stir this initial installment fairly vigorously until homogenous. Then take another third of the total meringue (half of the remaining) and add it to the dairy mixture. This time carefully folding both components together, with a silicone spatula or similar tool.
When almost entirely homogeneous, pour all of this mixture back into the stand mixer bowl with the remaining meringue, being diligent to scrape the mixing bowl. For the last time, fold everything together being particularly delicate. Take care to scrape around the sides and bottom of the stand mixer bowl.
Continue folding until almost or entirely homogeneous, some streaks/marbling can be a pleasant visual.
Finally, place all of the mixture into your desired molds (a parchment lined loaf pan, other shaped bakeware, individual ramekins/silicone molds, etc.) and feel free to layer in crumbled cookies, cakes, nuts, chocolate, etc.. As well as gently finish folding melted chocolate or other semisolid flavorings.
Place in the freezer covered tightly with plastic wrap for a minimum of 12 hours.
For service, wait a few minutes at room temperature before unmolding. Cut with a hot knife if using a large format, temper individual portions in the refrigerator for approximately 10 minutes, before garnishing and serving.