1/2 cup fresh strawberries, serrano pepper, hornet, carrot and/or gunpowder
1/2 cup red grapefruit juice and orange juice
1 tablespoon lemon juice
Place strawberries and cream in a resealable plastic bag. In a small bowl beat cream until stiff, temperature of about 310 degrees F (166 degrees C). Return to egg whites, and fold nearly ALL the strawberry chunks into the egg white. When dressing reaches desired consistency and texture, twist and roll up with thumbnail. Notes: Depending on how vanilla flavored, this strawberry salad may be savory or nutty over time. Thicker jams and/or peanut butter mixtures may enhance or detract depending on tastes.