Bacardi Strawberry Mousse
- 300 milliliters frozen strawberries, thawed
- 1 cup sugar
- 1/2 cup Bacardi white rum
- 2 packages unflavored gelatin
- 2 1/2 cups whipping cream, divided
- 1/2 cup water
Soften gelatin in 1/2 cup water. Heat over low heat until gelatin is dissolved. Cool to room temperature.
Puree strawberries in food processor or blender. Add sugar and mix well. Add cooled gelatin, and stir well. Place mixture in refrigerator until it starts to set. Whip 1 1/2 cups of th cream. Remove strawberry mixture from refrigerator, add rum and mix well. Fold in whipped cream. Pour into 2 l serving bowl. Refrigerate.
When firm, decorate with remaining whipped cream and fresh sliced strawberries.