1 small container (approximately 8 ounces/250 grams) fresh strawberries, rinsed and hulled and cut into halves
1 cup granulated sugar
1 tablespoon water
1 teaspoon unflavored powdered gelatine
2 cups heavy cream, whipped
Extra whole strawberries
Whipped cream or non-dairy whipped topping
Place the strawberries in a medium saucepan, add the sugar and water and cook over medium–low heat. Stir gently until the sugar has dissolved. Simmer for 10 minutes or until the strawberries are soft and the liquid syrupy. Process the strawberry mixture and gelatine in a food processor until smooth. Set aside to cool. Fold through the cream. Pour into 8 (1/2 cup) serving glasses or cups and refrigerate for 30 minutes or until set. Garnish each serving with a dollop of whipped cream or non-dairy whipped topping, a strawberry and a mint sprig, if desired.
Makes 8 servings.
Date: November 21, 2006