Bring the castor sugar and water to the boil. Stop cooking as soon as the temperature reaches 116° centigrade.
Whisk the egg whites until firm and fold in quickly to the syrup. Leave to cool and then add the strawberry purée and whipped cream.
Pour the mixture into individual moulds and pop into the freezer for 2 hours. Take out of moulds and pour coulis around.
© 1984 All rights reserved. Published by Jon Croft.