Puree berries and sprinkle gelatin on top. Pour into a pan and heat gently, stirring, over low heat until dissolved. Let cool to lukewarm. Combine cream and sugar (more if berries are tart) and whip until very thick. Fold in strawberry puree. Pipe into the shape of a rose. Serve in tartlett shells or meringue cups.Refrigerate at least 2 hours until set.
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