Strawberries In A Pink Cloud With Sauce Aux Fraises - cooking recipe

Ingredients

1 pt. fresh strawberries, sliced
1 c. sugar
2 envelopes unflavored gelatin
1/8 tsp. salt
4 eggs, separated
1/2 c. water
1/4 c. Cointreau
1 Tbsp. lemon juice
1 c. heavy cream, whipped

Preparation

Combine strawberries and 1/2 cup of sugar.
Chill until berries form a syrup, about 1 hour.
Mix gelatin with 1/4 cup of sugar and salt in top of double boiler.
Beat yolks with water; stir into gelatin mixture.
Add syrup from strawberries.
Cook over boiling water, stirring constantly, until gelatin dissolves and mixture is slightly thickened, 5 to 8 minutes.
Remove from heat; stir in strawberries, Cointreau and lemon juice.
Chill, stirring occasionally, until mixture forms peaks.
Gradually add remaining sugar, beating until stiff, but not dry.
Fold into strawberry mixture.
Fold in whipped cream.
Turn into 8-cup mold. Chill until firm.
Unmold and serve with Sauce aux Fraises. Yields 6 to 9 servings.