|
Strawberries vary in size, shape and
color (some are off white or yellowish). In general, the flavor of the smaller
berries is better than that of the larger varieties since the latter are often
watery.
Fresh strawberries are available year round in many regions of the country, with
the peak season from April to June. Choose brightly colored, plump berries that
still have their green caps attached and which are uniform in size. Avoid soft,
shriveled or moldy berries.
Do not wash until ready to use, and store (preferably in a single layer on a
paper towel) in a moisture proof container in the refrigerator for 2 to 3 days. |
|
Fresh Strawberry Bavarian Dessert
1 envelope gelatin
1/4 C. cold water
1 C. mashed strawberries
1 C. sugar
2 C. heavy cream whipped
1 t. vanilla
1 C. sliced strawberries
Soften gelatin in cold water for 5 minutes. Place over hot water to dissolve.
Heat mashed berries with the sugar until the sugar dissolves. Cool slightly and
add gelatin, mix well. (It shouldn't be too hot when you add the gelatin or you
will take the chance the gelatin will get stringy on you) Cool to room
temperature.
Whip the cream until stiff. Add vanilla and gently fold into strawberry mixture.
Fold in sliced strawberries. Spoon into a large serving bowl or individual
glasses. Chill
Serves 6.
|
|
