Ira of Rainbo's Fish at Essex Street Market makes excellent desserts, however, he never worked with gelatin before attempting this Strawberry Bomb. The result: unintentional “rubber balls” inside the cake. Dinner guests thoroughly enjoyed bouncing them off the dinner table.
Serves 10 | Cook Time 5 minutes
4 Cups of Frozen Strawberries
1 ½ Cups of Sugar
2 Teaspoons of Gelatin
1 Tablespoon of Lemon Juice
1 Cup of Whipping Cream
1. Allow Strawberries to thaw. Crush them and add the sugar. Let these stand at room temperature for about ½ hour.
2. Soak the gelatin in 3 Tablespoons of water and then dissolve in 3 Tablespoons of boiling water. Then stir the berries and lemon juice. Let come to room temperature and place the mixture in the freezer compartment.
3. When the mixture is just on the point of freezing whip the cream to the point where it stands in soft peaks and fold the whipped cream gently into the mixture. Pour the whole into a slightly dampened mold. About 30 minutes before serving transfer to the regular refrigeration compartment.
If you do not dissolve the gelatin properly you can look forward to bouncing balls of cake off of the table just like Ronnie and Ira’s friends!