| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Bavarian |
Holidays, Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
(10 oz) frozen sliced strawberries, thawed or 1 cup sweetened, sliced fresh strawberries |
| 2 |
|
Envelopes unflavored gelatin |
| 1/2 |
c |
Sugar |
| 1 |
c |
Hershey's Semi-Sweet Choc. chips |
| 2 1/4 |
c |
Milk, divided |
| 1 |
ts |
Vanilla extract |
| 1 |
c |
(1/2 pt) cold whipping cream |
|
|
Strawberry Cream |
| 1 |
c |
(1/2 pt.) cold whipping cream |
| 1 |
ts |
Vanilla extract |
|
|
2 to 3 drops red food color |
INSTRUCTIONS
STRAWBERRY CREAM:
Lightly oil 6 cup ring mold. Drain strawberries; reserve syrup. Add water
to syrup to equal 3/4 cup. Sprinkle gelatin over liquid; let stand 3
minutes. Refrigerate drained berries for use in Strawberry Cream.
In medium saucepan, combine sugar, chocolate chips and 1/2 cup milk, cook
over low heat, stirring constantly, until mixture is smooth and very hot.
Add gelatin mixture, stirring until gelatin is completely dissolved.
Remove from heat; add remaining 1 3/4 cups milk and vanilla. Pour into
bowl; refrigerate, stirring occasionally, until mixture mounds when dropped
from spoon.
In smaller bowl, beat whipping cream until stiff, fold into chocolate
mixture. Pour into prepared mold; refrigerate until firm, about 2 hours.
Unmold; garnish with Strawberry Cream. Yield: 8 to 10 servings.
Strawberry Cream: Mash or puree reserved strawberries to equal 1/2 cup. In
small mixer bowl, beat whipping cream and vanilla until stiff. Fold in
strawberry puree and red food color. Typed in MMFormat by
cjhartlin@msn.com Source: Hersheys Chocolate Lover's Cookbook.
Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Feb 4, 1999
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