Shelly's Recipe

STRAWBERRY SWIRL BOMBE

Category: Fruit Desserts

16 oz fresh strawberries, rinsed and hulled
3/4 cup sugar
1/2 cup strawberry preserves
3 tsp from 2 envelops unflavored gelatin
1/4 cup water
1 (13 oz) strawberry shortcake snack rolls
3/4 cup heavy whipping cream

Line a 7 1/2 inch, 7 cup bowl with plastic wrap, letting enough wrap extend above sides of bowl to cover top with filled.

Puree strawberries, sugar and preserves in a food processor. Pour into a large bowl.

Sprinkle gelatin over the water in a medium saucepan. Let stand 1 minute, then stir with a spatula until granules completely dissolve and liquid begins to steam. Add half of the puree, heat until warm, then stir in remaining puree mixture in bowl. Refrigerate stirring occasionally, 1 hour or until consistency of egg whites.

Cut each shortcake roll into 8 equal slices. Press over bottom and up sides of lined bowl. Beat cream in a large bowl until soft peaks form. Fold into strawberry-gelatin mixture until blended. Add the reserved strawberry mixture over the mixture that has been poured into cake-lined bowl.

With a knife, swirl the strawberry mixture with the creamed mixture but do not completely combined. Fold plastic wrap over top and refrigerate at least 5 hours or until firm.

To serve, uncover bowl, invert serving platter over bowl. Invert bowl and plate together. Carefully lift bowl and peel off plastic wrap. Cut into wedges.