From Germany, this dessert of strawberries and cream will become your favorite dessert. Serves six.
1 quart ripe strawberries
1/2 cup sugar or to taste
1 envelope plus 1 t. unflavored gelatin
1/4 cup cold water
1 cup heavy cream, whipped
2 egg whites, stiffly beaten
V.S.P. Wash, hull and dry strawberries. Puree through a sieve or in a blender. Beat sugar into puree until it is sweet enough. Pour in milk and mix thoroughly with puree. Soften gelatin in cold water and then set over hot water until completely dissolved. Beat quickly into milk puree mixture, which should be at room temperature or a little warmer. (If it is not, set it over hot water for 2 or 3 minutes). When gelatin is well blended with milk mixture, chill. When thickened and just beginning to set, fold in whipped cream and beaten egg whites, gently but thoroughly, using a rubber spatula. Turn into a glass serving bowl and chill until set. Serve.