Strawberry Charlotte - cooking recipe

Ingredients

2 envelopes Knox unflavored gelatine
3/4 c. sugar, divided
1/4 tsp. salt
4 eggs, separated
1/2 c. water
2 (10 oz.) pkg. frozen strawberries
2 Tbsp. lemon juice
2 tsp. grated lemon rind
8 whole ladyfingers, each split in half
1 c. whipped cream

Preparation

Mix gelatine, 1/4 cup of sugar and salt in top of double boiler.
Beat egg yolks and water together; add to gelatine mixture.
Add 1 package of strawberries.
Cook over boiling water, stirring constantly, until berries are thawed and gelatine is dissolved (about 8 minutes).
Remove from heat.
Add the other package of berries, lemon juice and lemon rind.
Stir until berries are thawed.
Chill until mixture mounds when dropped from a spoon.