STRAWBERRY BAVARIAN CREAM

Serves 8

1 1/2 pints strawberries

1 envelope plus 1 1/2 tsp unflavored gelatin

1/2 cup water

2/3 cup sugar

2-3 tsp kirsch

1 cup whipping cream

Puree half the strawberries in a food processor until very smooth.  Pour puree into a large bowl.

Sprinkle gelatin over 1/4 cup water in a small cup and let stand for about 5 minutes.

In a small saucepan, combine sugar and remaining water.  Stir until thoroughly mixed.  Heat over low heat, stirring until sugar dissolves completely.  Bring to a boil over medium heat, stirring.  Simmer 30 seconds without stirring.

Remove from the heat and immediately whisk in softened gelatin, in a slow stream.  Let cool 3 minutes; stirring often.  Gradually pour gelatin mixture into strawberry puree, whisking constantly.  Stir in kirsh.

Chill mixture about 30 minutes; stirring often, until it is col and beginning to thicken but is not set.  Lightly oil a 6-cup mold or bowl.  Reserve 8 attractive strawberries for garnish.  Slice remaining strawberries crosswise. Chill slices and whole berries until ready to use.

Stir sliced berries into chilled puree and chill 5 minutes or until mixture begins to set; stirring often.  Remove from refrigerator.

Whip cream in a chilled bowl with chilled beaters until soft peaks form. Gently fold cream into strawberry mixture.  Refrigerate 15 minutes, folding the mixture occasionally.

Pour the mixture into the mold, smoothing the top.  Cover with plastic wrap and refrigerate until completely set; at least 3 hours.  Decorate with strawberries.

REVIEW:  This did not come out very well.  The mixture had jelled up too much before I added the whipped cream so there were chunks of gelatin in the dish.  Not very appealing, but it tasted ok.