Strawberry Bombe

Strawberry Bombe

1 liter strawberries, hulled (may use raspberries or blackberries)
11/2 cups sugar
2 tsp. gelatin
1 Tbsp. lemon juice
1 cup whipping cream

Crush the strawberries and add the sugar. Let these stand at room temperature for about 1/2 hour.

Soak the gelatin in 3 Tbsp. of water and then dissolve in 3 Tbsp. of boiling water. Into this stir the berries and lemon juice. Let come to room temperature and place the mixture in the freezer compartment.

When the mixture is just on the point of freezing whip the cream to the point where it stands in soft peaks and fold the whipped cream gently into the mixture. Pour the whole into a slightly dampened mold or into individual parfait glasses and freeze. Do not store for more than 12 hours. About 30 minutes before serving transfer to the regular refrigeration compartment. Serves 8 - 10.