Contributed by: Chris, WebAdmin. of RecipesNow.com
Soften gelatin in 1/2 cup (125 mL) water. Heat over low heat until gelatin is dissolved. Cool to room temperature.
Purée strawberries in food processor or blender. Add sugar and mix well. Add cooled gelatin, and stir well.
Place mixture in refrigerator until it starts to set.
Whip 1 1/2 cup (375 mL) of the cream.
Remove strawberry mixture from refrigerator, add rum and mix well. Fold in whipped cream. Pour into a 2 quart (2 L) soufflé dish or ser-ving bowl. Refrigerate.
When firm, decorate with remaining whipped creamwhipped 1 cup (250 mL) and fresh sliced strawberries.
Serving Size: Serves 4-6
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