Strawberry Creams

Makes 6 servings

• 1 envelope unflavored gelatin
• 1/2 cup water
• 1 lime
• 1 lb strawberries, plus 1 cup for garnish
• 1/2 cup sugar plus 1 tbsp for garnish
• 1/3 cup heavy or whipping cream
• 6 round sugar or shortbread cookies (about 3″ diameter)
• whipped cream (optional)

1. In a 1 qt saucepan, sprinkle gelatin evenly over 1/4 cup cold water to soften gelatin slightly.  Set aside. 
2. From lime, grate 1/2 tsp peel and squeeze 1 tbsp juice.  Coarsely chop 1 lb strawberries. 
3. In blender, combine chopped strawberries, lime peel and juice, 1/2 cup sugar, and remaining 1/4 cup water; blend until pureed.  Transfer strawberry mixture to medium bowl.  Place bowl with strawberry mixture in larger bowl of ice water. 
4. Heat gelatin mixture over low heat about 5 minutes or until gelatin is completely dissolved, stirring frequently.  Stir gelatin mixture into strawberry mixture. 
5. With rubber spatula, stir strawberry mixture frequently just until it begins to mound, about 20 minutes.  Remove bowl from ice bath. 
6. In small bow, with mixer at medium speed, beat heavy cream until stiff peaks form; fold into strawberry mixture with rubber spatula until blended. 
7. Spoon strawberry mixture into six 6 oz ramekins; top each with a cookie.  Place ramekins on tray for easier handling; cover and refrigerate until set, at least 6 hours or overnight. 
8. If you like, for garnish, about 15 minutes before serving, cut each strawberry, from 1 cup strawberries, into quarters.  Place strawberries in bowl with 1 tbsp sugar and toss well.  Set aside. 
9. Meanwhile, to unmold creams: Run tip of knife around inside of 1 ramekin.  Tap side of ramekin sharply with hand to break seal; invert cream onto dessert plate.  Repeat with remaining creams.  Garnish with strawberries and their juice.  Serve with whipped cream if you like.