Ingredients
Method
Step-by-Step
- Place the sugar-free strawberry gelatin in a medium mixing bowl. Pour in the boiling water and whisk for about 2 minutes, until every gelatin crystal has dissolved.
- Stir in the cold water. If using ice cubes instead, stir until the mixture cools and begins to thicken, then remove any remaining ice.
- Refrigerate the gelatin mixture for about 20-30 minutes, until it is cool and slightly thickened but not set.
- Whip the cold heavy cream in a chilled bowl to soft or medium peaks. Add the optional powdered erythritol near the end of whipping if you prefer a sweeter dessert.
- Gently fold the whipped cream into the partially thickened gelatin. Fold carefully so the mixture stays airy rather than becoming dense.
- Fold in most of the chopped or sliced strawberries, reserving a few pieces for garnish. Spoon the mixture into four glasses or serving dishes.
- Refrigerate for 1-2 hours, until set. Garnish with the reserved strawberries and a spoonful of whipped cream just before serving.
Notes
Do not combine the whipped cream with hot gelatin, or the cream may melt and the dessert may become runny. Use very cold cream and a chilled bowl for the best volume. Store covered in the refrigerator and serve chilled.