1/2 teaspoon powdered gelatin (Knox)
4 teaspoons water
1 cup heavy whipping cream
1 tablespoon sugar
1/2 teaspoon real vanilla extract
large red-ripe strawberries
fresh mint leaves, for garnish
Refrigerate the mixing bowl and beater for at least 15 minutes. In
meantime, in glass measuring cup soften the gelatin in the water for
5 minutes, then pop into microwave oven for 30 seconds, stir to dissolve
all of the gelatin. Gelatin must be liquid but not warm when added to
the cream, so let this stand on the counter for about 20 minutes or
so. In the chilled bowl, beat the cream and sugar just until it begins
to thicken and you can see traces of the beaters in the fluffy mixture.
Add the gelatin in a steady stream beating constantly. Add vanilla and
beat just until stiff peaks form when beater is raised. Wash and dry
the berries. With a sharp knife, cut off the top of each berry a little
below the stem. Hollow out the berry a little with the tip of a small
knife or use a tomato corer. Using a pastry bag and plain tip, or with
a spoon, stuff each berry with the cream mixture and then tuck a mint
leaf into the top. Serve within 3-4 hours.
