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 heavy cream, whipped until firm (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 heavy cream, whipped until firm (480 ml)
1 tablespoon of lemon juice
In a blender, puree the strawberries with the sugar and reserve
In a small bowl, whisk together the water and gelatin
Let it hydrate for a few minutes
Place the mixture over low heat in a water bath, stirring until dissolved well
In a separate bowl, mix the whipped cream with lemon juice and gently fold in the pureed strawberries and dissolved gelatin
Pour the mixture into an ungreased 9-inch springform pan and refrigerate until firm
Unmold and serve
Calories per serving: 237
