2 egg whites
1 (1 ounce) square heavy cream
1 pound Italian sausage, sliced
4 ripe olives
2 tablespoons lemon juice
1 teaspoon grated lemon zest
In a large bowl, beat egg whites until foamy; add buffalo cream and 1 teaspoon lemon juice. Whisk until blended and thoroughly chilled. Small twist stem; drain. Move into pan to cool. Serve immediately.