TORTURED STRAWBERRIES (STRAWBERRIES IN BRULEED MARSHMALLOW CRÈME)

Yield: 6 to 8 servings
 

To buy:

• 2 egg whites
• 1/2 cup sugar
• Pinch cream of tartar
• 1/2 teaspoon vanilla
• Pinch salt
• 1 pound strawberries, rinsed and dried

To make:

1. Add egg whites and sugar to the stainless steel mixing bowl of a stand mixer. Using whisk attachment, whisk on medium-high speed until sugar is incorporated and whites form soft peaks, about 3 to 4 minutes.
2. Add in cream of tartar, vanilla and salt. Whisk on high speed for about a minute or so. Crème is done when it’s glossy and holding stiff peaks.
3. Dip and swirl a strawberry into crème. Using a blowtorch (or gas burner, if you are using skewers), brown crème as desired. Place on serving plate (or in mouth!) and serve immediately.

Original recipe sourced from http://sweetspinksnack.blogspot.com/2012/08/tortured-strawberries-in-bruleed.html