Delish!
Crush 1
quart hulled strawberries or raspberries in a
large bowl. Add ½
cup sugar and let stand
30 minutes.
Soak 2 teaspoons unflavored gelatin in 3 tablespoons cold water and let stand 5
minutes.
Add 3 tablespoons boiling water and stir to
dissolve the gelatin, then stir into the berries.
Optional: add 1 tablespoon fresh lemon juice.
Chill the strawberry-gelatin
mixture until it's the thickness of unbeaten egg whites.
Whip 1
cup cold heavy cream until
firm peaks form.
Gently fold
into the berry mixture.
Pour into a lightly oiled 1½ quart dish or mold.
Refrigerate for 8 hours if you plan to unmold the cream, or just scoop into serving dishes.
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