Materials & Equipment

• 1 teaspoon unflavored gelatin
• 4 1/2 tablespoons cold water
• 1 1/2 tablespoons boiling water
• 2 cups heavy whipping cream
• (9- or 10- ounces) frozen strawberries, defrosted
• 1 cup sugar
• 2 teaspoons lemon juice
• A spoon
• An electric mixer or eggbeater
• Measuring cups
• small cup
• 3 small bowls
• a rubber spatula
• 2 ice cream container’s

1. Put the gelatin in a small dish or cup and add 1 1/2 tablespoons of cold water.

2. Put the strawberries in one of the bowls and add the sugar and lemon juice. Mix well and then pour half the strawberry mixture into a second bowl.

3. When the gelatin has softened and absorbed all the cold water, add the boiling water and stir until all the gelatin dissolve’s. Add the gelatin mixture to one of the strawberry mixture’s and stir well. Stir the remaining 3 tablespoons of cold water into the other strawberry mixture as a control. Label the bowls so you know which one contains the gelatin.

4. Refrigerate the strawberry mixtures until the gelatin starts to thicken. It should not be firm, only slightly gelled. Start checking after 15 minutes. When the gelatin mixture is ready, remove it from the refrigerator.

5. In the third bowl, whip the cream with a mixer or eggbeater until it stands in soft peaks when you raise the beaters. Put half the whipped cream into each strawberry mixture.

6. Gently combine the strawberries and cream by using a rubber spatula to bring the mixture from the bottom of the bowl to the top. Repeat this motion again and again, until the whipped cream and strawberries are well mixed.

7. Pour one strawberry-and-cream mixture into each pint container. Be sure to label the one containing gelatin. Put the containers into the freezer for about 12 hours. When the desserts are frozen, taste them.

OBSERVATION!

is there a difference in texture between the dessert containing gelatin and the one without?