Strawberry Plombiere Recipe

Instructions

1. Wash and hull a quart of fine ripe strawberries and press through a sieve.
2. Make a syrup with three-quarters of a pound of sugar and three-quarters of a cup of water.
3. Add this to the strawberry pulp, cool, put it into a freezer, and turn until it begins to thicken.
4. Then stir in one pint of whipped cream and let it remain a little longer in the freezer.
5. Put into a mold, cover tightly, bind the edges with a strip of buttered paper, and pack in ice and salt for three hours.
6. When ready to serve, dip the mold quickly in hot water, wipe dry, and turn out on a shallow dish.
7. Garnish with macaroons and fine strawberries.