Shelly's Recipe

BACARDI STRAWBERRY MOUSSE

Category: Mousse

1 pkg frozen strawberries, thawed
1 cup sugar
1/2 cup white rum
2 (2 pkg) unflavored gelatin
2 1/2 cups whipping cream, divided
1/2 cup water

Soften gelatin in 1/2 cup water. Heat over low heat until gelatin is dissolved. Cool to room temperature.

Puree strawberries in food processor or blender. Add sugar and mix well. Add cooled gelatin, and stir well. Place mixture in refrigerator until it starts to set. Whip 1 1/2 cups cream. Remove strawberry mixture from refrigerator, add rum and mix well. Fold in whipped cream. Pour into a 2 quart souffle dish or serving bowl. Refrigerate. When firm, decorate with remaining whipped cream—whipped 1 cup and fresh sliced strawberries. Serves 4-6.