* You may substitute 1 cup sweetened sliced fresh strawberries
for the frozen.
1 cup heavy or whipping cream
1 teaspoon vanilla extract
1/2 cup strawberry puree (reserved from above recipe)
2 or 3 drops red food coloring
Drain strawberries; reserve syrup. Add water to syrup to equal
3/4 cup. Stir gelatine into liquid; set aside.
Puree or mash berries to equal 1/2 cup. Reserve for use in Strawberry
Combine sugar, chocolate chips and 1/2 cup of the milk in a
medium saucepan. Cook over low heat, stirring constantly, until
mixture is smooth and very hot. Add gelatine mixture, stirring
until gelatine is completely dissolved. Remove from heat; add
remaining 1 3/4 cups milk and the vanilla extract. Pour into
bowl; chill, stirring occasionally, until mixture mounds when
dropped from a spoon.
Whip cream until stiff; fold into chocolate mixture. Pour into
oiled 5- or 6-cup mold; chill until firm. Unmold and garnish
with Strawberry Cream.
Strawberry Cream: Whip cream and vanilla extract in small mixer bowl until stiff.
Fold in strawberry puree and food color.