Puree strawberries, lemon juice, and 3 cups sugar in a food processor. Press through a fine sieve into a bowl, discarding pulp. You should have 6 cups puree.
Prepare an ice bath; set aside. In a medium heatproof bowl set over a pan of simmering water, dissolve gelatin in 3 tablespoons cold water. Add 1 1/2 cups of the strawberry puree; return mixture to bowl with remaining strawberry puree.
Set bowl in ice bath until mixture is chilled and slightly thick, about 20 minutes, stirring frequently. In a separate bowl, whip 2 cups cream to stiff peaks, and fold into strawberry mixture.
Cut parchment paper into 16 strips, each 2 3/4 by 10 inches. Tape each strip around a 3-ounce ramekin so it extends above the rim by about 2 inches. Place ramekins on a rimmed baking sheet; fill each with about 1/2 cup strawberry mixture. Freeze until set, about 3 hours.
Store in a covered container. Keep in cool, dry place.
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Candied Strawberry Chips--
10 strawberries, rinsed hulled and thinly sliced
1/2 cups sugar
1/2 cups water
Bring water and sugar to boil over med-hi heat, stirring until sugar dissolves. Set aside to cool.
Dip slice in sugar, let excess drip off, lay on parchment covered baking sheet. Bake at 200 degrees until dry and still bright red.
Store in covered container in a cool dry place.
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