Strawberry Bavarian

• 1 quart strawberries, hulled
• 2 envelopes unflavored gelatin
• 1/4 cup cold water
• 1/2 cup sugar
• 3 tablespoons cherry-flavored liqueur
• 2 cups heavy cream, whipped
• Whole strawberries for garnish

1. Puree strawberries in blender.
2. In saucepan soften gelatin in cold water.
3. Add to puree with sugar.
4. Heat and stir until gelatin is dissolved.
5. Cool and add cherry liqueur.
6. Chill, stirring occasionally, until mixture begins to thicken.
7. Fold in whipped cream and spoon into eight-cup mold or serving bowl until mixture is set.
8. To serve, unmold and top with whole berries.

strawberries, unflavored gelatin, cold water, sugar, cherryflavored liqueur, heavy cream, strawberries

Taken from cooking.nytimes.com/recipes/4900 (may not work)