Molded Strawberry Dessert Germany-(Erdbeeren Elisabeth)

Molded Strawberry Dessert Germany-(Erdbeeren Elisabeth)

 

4 cups strawberries
3/4 cup granulated sugar
2 tablespoons kirsch
2 envelopes unflavored gelatine
1/2 cup cold water
1/2 cup boiling water
1 cup chilled whipping cream

 

Reserve a few strawberries for garnish. Mash remaining strawberries; stir in sugar and kirsch. Sprinkle gelatin on cold water to soften; stir in boiling water until gelatin is dissolved. Stir gelatin mixture into strawberries. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from a spoon, about 45 minutes.

Beat whipping cream in chilled bowl until stiff. Fold whipped cream into strawberry mixture. Pour into 6-cup mold or 8-dessert dishes. Refrigerate until firm, about 4 hours; unmold.

 

Garnish with reserved strawberries and, if desired, whipped cream.

Yields 8 servings.