Strawberry Chiffon

Total time: 3 hours 15 minutes
Hands-on time: 10 minutes

Ingredients:

2 envelopes (1/4 ounce each) unflavored gelatin
1/4 cup cold water
2 pints (2 pounds) strawberries, hulled
3/4 cup seedless raspberry jam
2 tablespoons sugar
1 tablespoon lemon juice
1 cup sour cream

Directions:

1. In a small bowl, sprinkle the gelatin over the cold water. Let stand for 5 minutes to soften.
2. Set aside 6 whole strawberries for garnish. In a food processor, puree the remaining strawberries, the jam, sugar and lemon juice until smooth.
3. Measure out 1 cup of the strawberry puree, place in a small saucepan and bring to a boil over medium heat. Stir in the softened
gelatin and cook, stirring, until dissolved, about 3 minutes.
*4. Transfer the strawberry-gelatin mixture to a large bowl and stir in the remaining strawberry puree. Let cool to room temperature, then refrigerate until thick enough to mound slightly on a spoon, about 3 hours.
5. In a small bowl, whisk the sour cream to loosen it, then gently fold into the strawberry mixture. Spoon into 6 serving glasses or bowls and garnish with reserved whole berries.

Makes 6 servings

Note:
*To short-circuit the time it takes to get the gelatin to set (see step 4), you can quick-chill it in an ice water bath. Fill a large bowl with ice and water and set the bowl with the strawberry-gelatin
mixture in it into the ice bath. Stir occasionally until the mixture s thick enough to mound on a spoon, 20 to 30 minutes.

Thanks to Pamela K. Kinney!