STRAWBERRY MOUSSE

1 package sliced strawberries, frozen
1 envelope unflavored gelatine
1 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract

Defrost and drain the strawberries. Put the juice in a measuring cup and add enough cold water to make 1 cup of liquid.

Soften the gelatine in this liquid for 5 minutes, then add 1 cup of boiling water and stir until the gelatine is dissolved.

Add the strawberries. Cool the mixture for 30 minutes or until it is slightly thickened.

Meanwhile whip the cream until slightly thickened. Add the sugar gradually, beating constantly, until the cream is thick. Add the vanilla.

Fold the whipped cream into the strawberry and gelatine mixture. Pour into a fancy mold. Chill in the refrigerator for 2 hours or until firm.

Serves 6.