Ingredients
Preparation In a medium pot warm milk and heavy cream. Add gelatin, stirring briskly to dissolve. Add sugar and vanilla. Cook over low heat until all ingredients are warm and well blended. Puree 1 pint strawberries in a blender or cuisinart. Strain out the seeds by passing puree thru a fine mesh strainer. Gently stir puree into gelatin mixture. Pour the mixture into 8 - 2oz ramekins and refrigerate for 3 hours. Remove from ramekin by loosening edges and turning over onto a plate. Garnish with a whole strawberry and strawberry sauce. |