1 quart fresh strawberries

1-1/2 cups sugar

1 package plus 1/4 teaspoon unflavored gelatin

1/2 cup cold water

1 cup heavy cream

1/2 cup egg whites

Pinch of salt

1/3 cup triple sec or curacao

Additional fresh strawberries for garnish

Special Equipment: charlotte mold or individual dishes.

Wash and hull strawberries. Puree strawberries in blender. Pass puree through medium fine sieve and discard seeds. Combine puree with 1 cup sugar.

Soften gelatin in cold water, then heat it gently until completely dissolved. Add remaining 1/2 cup sugar, stir over low heat until liquid is clear.

Stir in strawberry puree. Let mixture cool in refrigerator until it just begins to thicken - don't forget to check frequently.

Beat cream until it holds fairly stiff peaks. Beat egg whites with a pinch of salt until stiff. When puree begins to thicken, stir in triple sec or curacao. Fold in whipped cream and finally the beaten egg whites.

Spoon mixture into oiled charlotte mold or individual serving dishes.

Freeze without stirring for 4-6 hours. Unmold onto platter if using charlotte mold. Garnish with fresh strawberries.