5 cups of strawberries (800 g)
1/2 cup of sugar (90 g)
1/4 cup of water (60 ml)
1 envelope of white gelatin, unsweetened (12 g)
2 cups of fresh whipped cream, beaten in stiff peaks (480 ml)
1 tablespoon of lemon juice
5 cups of strawberries (800 g)
1/2 cup of sugar (90 g)
1/4 cup of water (60 ml)
1 envelope of white gelatin, unsweetened (12 g)
2 cups of fresh whipped cream, beaten in stiff peaks (480 ml)
1 tablespoon of lemon juice
In a blender, puree the strawberries with sugar and reserve
In a small bowl with water, sprinkle the gelatin and let it hydrate for a few minutes
Heat over low heat in a water bath, stirring until well dissolved
In a mixing bowl, combine the whipped cream with lemon juice and gently fold in the strawberry puree and dissolved gelatin
Pour the mixture into an 8-inch (22.5 cm) diameter mold coated with oil, and refrigerate covered with plastic wrap until firm
Unmold and serve
237 calories per serving
