Cream Dessert with Strawberry Sauce (For St. Patrick’s Day)
2 cups whipping cream,
2 2/3 cups milk,
1/2 cup sugar,
1 packet of unflavored gelatin,
1 1/2 tsp vanilla extract/essence,
1 tsp almond extract/essence.
For the sauce-
15-20 ounces of strawberries,
3-4 tbsp sugar,
2 tbsp cornstarch,
3 tbsp lemon juice.
Combine sugar, gelatin and milk in a saucepan. Stir and let it stand for a minute. Then place over low flame and cook stirring until gelatin is dissolved. Then remove from flame, stir in vanilla and almond extract and let it set, stirring occasionally till the mixture thickens slightly. Later beat the mixture till frothy and fold in whipped cream. Pour into shaped greased molds and refrigeratre till st. Later unmold and serve with strawberry sauce.
Extract strawberry juice. Strain and add enough water to prepare sauce. Put into a saucepan, add sugar, cornstarch and stir well. Cook over low-medium flame, stirring continuously until the sauce starts boiling. Remove from flame, stir in lemon juice and let it cool down. Refrigerate before use.