Bavarois Au Fraise Du Bois
|Strawberries||40 Ounce, washed and hulled (4 boxes)|
|Sugar||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||2 Tablespoon|
|Water||1⁄4 Cup (4 tbs)|
|Frozen cool whip||6 Ounce, sweetened|
|Whipped cream||2 Tablespoon (for garnish)|
|Strawberries/Cherries||2 Tablespoon (for garnish)|
Puree the strawberries in a food processor so that you have about four cups.
Stir in the sugar and vanilla, blending well.
In the top of a double boiler, combine the gelatin with the quarter cup water.
Place over boiling water to dissolve the gelatin completely.
Blend into the strawberry mixture.
Stir in the Cool Whip, mixing well.
Lightly grease a six cup capacity mold.
Fill with the mousse.
Cover and chill four to five hours or overnight.
To Unmold, dip the mold in hot water for a few seconds and invert onto a serving dish.
Decorate with rosettes of whipped cream, strawberries or cherries.