|Strawberries||2 Pint, washed and hulled|
|Unflavored gelatin||1⁄2 Ounce (Two 1/4 Ounce Envelope)|
|Water||1⁄4 Cup (4 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Egg yolks||4 , well beaten|
|Lemon juice||1 Tablespoon|
|Egg whites||4 (At Room Temperature)|
|Sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||1 Cup (16 tbs), chilled and whipped|
|Red food coloring||3 Drop|
Puree strawberries in an electric blender or press through a sieve or food mill.
In a heat-resistant, non-metallic, 1 quart measuring cup, combine 1 cup of strawberry puree, gelatin, water, the 1/2 cup sugar, egg yolks and salt.
Stir to combine.
Heat, uncovered, on roast for 4 minutes or until mixture just begins to boil.
Cool mixture slightly.
Add remaining strawberries and lemon juice.
Chill mixture until it is consistency of unbeaten egg whites.
While mixture is chilling, beat egg whites in a large bowl until stiff peaks form.
Add the 1/2 cup sugar, 1 tablespoon at a time, beating constantly until egg whites are stiff and glossy.
Fold whipped cream and chilled berry mixture into egg whites.
Add food coloring until desired color is reached.
Pour mixture in a 2-quart mold.
Chill at least 3 to 4 hours to set.
Garnish with whipped cream and strawberry, if desired.