Using a hand mixer beat the egg whites with cream of tartar and whip until foamy. Slowly incorporate the sugar one tablespoon at a time and continue to whisk until the meringue is thick and glossy and stiff peaks.

Add water in a pot and bring it to a simmer( you can use milk). Drop dollops of meringue into the water to poach them for 3-4 minutes flipping the side. Remove the clouds and place them on a plate with paper towel.

In a blender add the strawberries with a squeeze of lemon juice. Blend until smooth. Strain the mixture.

To serve pour the crème anglaise into a bowl. Top with a cloud. Arrange strawberries and drizzle strawberry coulis. Sprinkle crushed pistachios and serve.

Enjoy!