Instructions: Reserve a few strawberries for decoration. Sieve remainder and make about 1 1/2 pints of puree. Measure the cold water in gelatine and set aside to soak 5 min. Measure half of puree into saucepan. Add 6 oz.sugar,soaked gelatine and strained lemon juice. Stir over gentle heat untill the sugar and gelatine have dissolved, but DO NOT ALLOW TO BOIL. Take off heat, add remaining puree and set aside till cold and begining to thicken. Whisk egg whites untill stiff, add remaining castor sugar and beat untill thick. Whip cream and fold with egg whites into puree. Blend well and set aside in a cool place till firm.

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