Time 30m Number Of Ingredients 7 Steps:
Puree strawberries in blender. In saucepan soften gelatin in cold water. Add to puree with sugar. Heat and stir until gelatin is dissolved. Cool and add cherry liqueur. Chill, stirring occasionally, until mixture begins to thicken. Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set. To serve, unmold and top with whole berries.
Time 15m Yield 6-8 serving(s) Number Of Ingredients 4 Steps:
Drain strawberries, reserving syrup. Pour boiling water over gelatin in bowl, stirring until gelatin is dissolved. Add enough cold water to reserved syrup to measure 1 cup; stir into dissolved gelatin. Chill until almost set. Beat gelatin until foamy. Fold whipped cream and thawed strawberries into gelatin. Pour into 1 quart mold or into individual dessert dishes and chill until firm. Unmold; if desired, serve with sweetened whipped cream and garnish with strawberries or other fruits.
Time 1h20m Yield 2 serving(s) Number Of Ingredients 7 Steps:
Slice strawberries and mix with the sugar. Set aside until sugar dissolves. Sprinkle gelatin over cold water. Let stand for 5 minutes, then heat a little bit until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Add in the whipped cream. Pour into a fancy mold or serving dish. Chill in the fridge until set. Carefully unmold and serve. Decorate with the slices of lemon and/or orange (optional).
Time 50m Yield 6 servings Number Of Ingredients 8 Steps:
Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour. Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside. Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture. Place bowl in ice bath and stir until at room temperature. Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.
Time 45m Yield 6-8 servings. Number Of Ingredients 8 Steps:
In a small bowl, combine coconut and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate. Bake at 300° for 30-35 minutes or until lightly browned (cover edges loosely with foil to prevent overbrowning if necessary). Cool on a wire rack., In a large bowl, combine strawberries and sugar; let stand for 15 minutes. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook and stir over medium heat until gelatin is dissolved; stir in lemon juice. Stir into strawberry mixture. Cool to room temperature. Fold in whipped cream. Pour into crust. Refrigerate for at least 4 hours before slicing.
Time 15m Yield 12 servings. Number Of Ingredients 7 Steps:
In a bowl, dissolve gelatin in water. Add berries; allow to thicken partially. Fold in whipped cream. Fold in cake cubes; stir until well coated. Spread into a greased springform pan; cover and chill overnight. Remove from pan and place on a torte plate. Frost with whipped cream and garnish with berries.
