Knox Unflavoured Gelatine

STRAWBERRY PARFAITS
Prep: Cook: Chill:	15 mins 5 mins 3-1/2 hrs		Sprinkle gelatine over cold water in a small saucepan; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Remove from heat. Combine thawed strawberries and syrup, sour cream, sugar and lemon juice in food processor or blender container; process until smooth. With machine running, gradually pour gelatine mixture through feed cap; process until well combined. Transfer mixture to a large bowl. Chill until the consistency of unbeaten egg whites, about 30 minutes; stir occasionally. Fold in whipped cream. Partially fill 6 parfait glasses with strawberry mixture; layer with sliced fresh strawberries. Top with remaining strawberry mixture. Refrigerate until set, about 3 hours. Garnish with additional strawberries and whipped cream to serve.
This colourful dessert calls for both fresh and frozen strawberries. If fresh berries aren't available, simply omit them and set the mixture in a 4-cup (1 L) mould.
1 1/4 cup 1 1 cup 1/2 cup 1 tsp 1 cup 1 cup	pouch Knox^� Unflavoured Gelatine cold water pkg (454 g) frozen strawberries in light syrup, thawed sour cream granulated sugar lemon juice whipping cream, whipped sliced fresh strawberries Fresh strawberries & whipped cream, for garnish	1 50 mL 1 250 mL 125 mL 5 mL 250 mL 250 mL
Makes 6 servings.