Strawberry Bavarian Cream

1-1/2 cups fresh, slightly crushed strawberries (375 ml)
1 tablespoon gelatin (15 ml)
2 tablespoons cold water (25 ml)
1 cup heavy cream, whipped (250 ml)
2/3 cup powdered sugar (175 ml)

Soften the gelatin in the cold water. Heat until the gelatin dissolves. Add 1 cup (250 ml) of the berries, mix thoroughly and chill. Whip the cream until thick, add the sugar and combine with the chilled strawberry mixture. Chill again. Pour the cold mixture into sherbet glasses and cover each with the remaining strawberries. Serves 4-5.

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