Strawberry Charlotte

1. 1

   In a medium bowl, soften the gelatin in 1/4 cup cold water.

2. 2

   Add the boiling water to the mixture and stir until the gelatin is fully dissolved.

3. 3

   Add the sugar, the lemon juice and the crushed strawberries and stir gently to combine.

4. 4

   Let cool, then chill in the refrigerator until it begins to set.

5. 5

   Whip the gelatin mixture until somewhat fluffy.

6. 6

   Fold in the egg whites, followed by the cream.

7. 7

   Pour into a 1-quart mold, which, if desired, may be garnished by placing extra whole strawberries on the bottom.

8. 8

   Chill in the refrigerator until firm.

9. 9

   To serve, unmold the charlotte by dipping the base of the mold in hot water and then inverting it onto a serving plate.

10. 10

    Decorate with a few whole berries with the stems intact.

11. 11

    Serve plain or use sweetened, crushed strawberries as a sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.