Strawberry Creams from Housekeeping

 

1 envelope(s) unflavored gelatin

1/2 cup(s) water

1 lime

1 pound(s) strawberries

1 cup(s) strawberries, for garnish

1/2 cup(s) sugar

1 tablespoon(s) sugar, for garnish

1/3 cup(s) heavy or whipping cream

6 round sugar or shortbread cookies (about 3-inch diameter)

Whipped cream (optional)

Directions

1. In 1-quart saucepan, sprinkle gelatin evenly over 1/4 cup cold water to soften gelatin slightly. Set aside.
2. From lime, grate 1/2 teaspoon peel and squeeze 1 tablespoon juice. Coarsely chop 1 pound strawberries.
3. In blender, combine chopped strawberries, lime peel and juice, 1/2 cup sugar, and remaining 1/4 cup water; blend until pureed. Transfer strawberry mixture to medium bowl. Place bowl with strawberry mixture in larger bowl of ice water.
4. Heat gelatin mixture over low heat about 5 minutes or until gelatin is completely dissolved, stirring frequently. Stir gelatin mixture into strawberry mixture.
5. With rubber spatula, stir strawberry mixture frequently just until it begins to mound, about 20 minutes. Remove bowl from ice bath.
6. In small bowl, with mixer at medium speed, beat heavy cream until stiff peaks form; fold into strawberry mixture with rubber spatula until blended.
7. Spoon strawberry mixture into six 6-ounce ramekins; top each with a cookie. Place ramekins on tray for easier handling; cover and refrigerate until set, at least 6 hours or overnight.
8. If you like, for garnish, about 15 minutes before serving, cut each strawberry, from 1 cup strawberries, into quarters. Place strawberries in bowl with 1 tablespoon sugar and toss well. Set aside.
9. Meanwhile, to unmold creams: Run tip of knife around inside of 1 ramekin. Tap side of ramekin sharply with hand to break seal; invert cream onto dessert plate. Repeat with remaining creams. Garnish with strawberries with their juice. Serve with whipped cream if you like.