2 envelopes of unflavored gelatin
1 quart of heavy cream
2 1/2 quarts of water
1/2 cup of freshly squeezed lemon juice
1 1/2 kilograms of clean strawberries
Cream chantilly for serving
2 envelopes of unflavored gelatin
1 quart of heavy cream
2 1/2 quarts of water
1/2 cup of freshly squeezed lemon juice
1 1/2 kilograms of clean strawberries
Cream chantilly for serving
Mix the gelatin with the heavy cream and water
Dissolve the gelatin by heating it until it's fully dissolved
Add the freshly squeezed lemon juice
Chill in the refrigerator until the mixture has firmed up slightly
Pour a thin layer of the gelatin mixture into the bottom of a 1 1/2 liter mold
Chill in the refrigerator or place the mold over a basin with ice and water until the gelatin is firm
Cover the gelatin with a layer of whole strawberries and add enough gelatin to cover them
Refrigerate until the mixture has firmed up completely, repeating the layers until the strawberries are all used
Cover and refrigerate for at least one day
If desired, serve with whipped cream or heavy cream from a can, without beating
Dosage: 6 servings
Not: For the whipped cream, beat 1 quart of fresh heavy cream (240 g)
