Ingredients
- 1 gelatin (envelope unflavored)
- 1 cooled pie crust (baked)
- 1 powdered sugar
- 475 ml whipping cream
- 300 gr strawberries (fresh)
- 130 gr sugar
- 120 ml milk
- 60 ml lemon juice (fresh)
- 9 gr lemon peel (grated fresh)
Stem strawberries; cover, and chill. Combine milk and gelatin in 1 litre saucepan. Set aside 5 minutes. Stir in sugar. Stir over low heat until gelatin and sugar are completely dissolved. Stir in peel and juice. Cool to room temperature, then chill until syrupy, about 15 minutes. Meanwhile, whip cream to form stiff peaks.Fold in gelatin mixture to blend thoroughly Spoon into pie shell, mounding top. Halve strawberries. Cover filling with berries. Chill until firm, at least 2 hours. Dust lightly with powdered sugar just before serving. Annette Thompson.
