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Bacardi Strawberry Mousse


2 pkgs. unflavoured gelatin
1/2 cup water
10 oz pkg frozen strawberries, thawed
1 cup sugar
2 1/2 cups whipping cream, divided
1/2 cup bacardi white rum
sliced fresh strawberries, for garnish

Soften gelatin in water, then heat over low heat until gelatin is dissolved. Cool to room temperature. Puree strawberries in food processor or blender. Add sugar and mix well. Transfer to a mixing bowl and stir in cooled gelatin. Place in refrigerator until the mixture starts to set. Whip 1 1/2 cups of the cream. Remove strawberry mixture from refrigerator, add bacardi rum and mix well. Fold in whipped cream. Pour into 8 cup souffle dish or serving bowl. Refrigerate until firm. Whip the remaining 1 cup cream. Decorate the top of the mousse with whipped cream and fresh strawberries.




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