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Strawberry Charlotte


3 1/2 teaspoons gelatin

1/2 cup boiling water

3/4 cup sugar

1 tablespoon lemon juice

1 cup crushed or puréed

   strawberries, plus a handful

   of whole berries for garnish

3 egg whites, beaten to

   soft peaks

1 cup heavy cream, whipped

   to stiff peaks.


In a medium bowl, soften the gelatin in 1/4 cup cold water. Add the boiling water to the mixture and stir until the gelatin is fully dissolved.

Add the sugar, the lemon juice and the crushed strawberries and stir gently to combine. Let cool, then chill in the refrigerator until it begins to set.

Whip the gelatin mixture until somewhat fluffy. Fold in the egg whites, followed by the cream.

Pour into a 1-quart mold, which, if desired, may be garnished by placing extra whole strawberries on the bottom. Chill in the refrigerator until firm. To serve, unmold the charlotte by dipping the base of the mold in hot water and then

inverting it onto a serving plate. Decorate with a few whole berries with the stems intact. Serve plain or use sweetened, crushed strawberries as a sauce.