Strawberry Cream and Custard
Source: The Knox Gelatine Cookbook, 1977

Strawberry layer:
2 envelopes Knox Unflavored Gelatin
1/2 cup cold milk
1 cup milk, heated to boiling
1/2 cup sugar
2 eggs*
1 cup (1/2 pint) heavy cream
1 pint fresh strawberries (about 2 cups)
Several drops red food coloring
1 cup ice cubes (6 to 8)

In a 5-cup blender container, sprinkle unflavored gelatin over cold milk; let stand 3 to 4 minutes.

Add hot milk; cover and process at low speed 2 minutes.

Add sugar, eggs, heavy cream, strawberries, and food coloring. Add ice cubes, one at a time, and process at high speed until ice is melted.

Pour into a 2-quart clear-glass souffle dish with a 3-inch collar or into a 3-quart glass serving bowl. Chill until set, about 30 minutes.

Cream and Custard Layer:
1 pint fresh strawberries (about 2 cups)
2 envelopes Knox Unflavored Gelatin
1/2 cup cold milk
3/4 cup milk, heated to boiling
1/2 cup sugar
4 eggs*
1 1/2 teaspoons vanilla extract
1 cu ice cubes 6 to 8)
1 cup (1/2 pint) heavy cream, whipped

Chop enough strawberries to equal 1 cup; halve lengthwise enough strawberries to equal 1/2 cup. Reserve remaining strawberries for garnish.

In a 5-cup blender container, sprinkle unflavored gelatin over cold milk; let stand 3 to 4 minutes.

Add hot milk; over and process at low speed 2 minutes.

Add sugar, eggs, and vanilla. Add ice cubes, one at a time, and process at high speed until ice is melted. Pour into a large bowl; let stand until slightly thickened, about 5 minutes.

Fold in whipped cream, then chopped strawberries.

On the strawberry layer, arrange halved strawberries, cut side out, against side of dish. Carefully spoon in cream and custard mixture. Chill until firm.

Remove collar. Garnish with remaining strawberries.

Servings: 12

Vanilla Chiffon with Variations
Source: The Knox Gelatine Cookbook, 1977

1 envelope Knox Unflavored Gelatin
6 tablespoons sugar, divided
1 3/4 cups cold milk, divided
1/4 cup unsweetened cocoa
2 eggs, separated*
1 1/2 teaspoons vanilla extract

In a medium saucepan, combine unflavored gelatin, 2 tablespoons sugar, and 1/2 cup cold milk. Let stand 1 minute.

Beat egg yolks with remaining 1 1/4 cups milk; stir into gelatin mixture. Stir over low heat until gelatin is completely dissolved, about 5 minutes.

Remove from heat, stir in vanilla. Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon.

In a medium bowl, beat egg whites until soft peaks form. Gradually add remaining 4 tablespoons sugar and beat until stiff. Fold gelatin mixture into beaten egg whites. Turn into a 4-cup bowl or mold or into individual dishes. Chill until set.

Variations:
Chocolate Chiffon: Mix 1/4 cup unsweetened cocoa with the gelatin, sugar, and milk.

Coffee Chiffon: Mix 2 tablespoons regular instant coffeee powder with the gelatin, sugar, and milk. Substitute 1/2 teaspoon almond extract for the vanilla.

Lemon Chiffon: Substitute 2 teaspoons grated lemon peel and 2 tablespoons lemon juice for the vanilla.

Peppermint Chiffon: Substitute 1/4 teaspoon peppermint extract for the vanilla; if desired, add a few drops red food coloring.

* Cooking Eggs, Egg Whites, or Egg Yolks for Use in Recipes Calling for Raw Eggs

Hi Alynn,

Cass's Panna Cotta suggestion is a good one. Here is another possibility. I couldn't find the exact recipe you described but in my Knox Gelatine Cookbook I found two recipes that you can experiment with. I hope someone will have the exact recipe you're looking for.

Happy Cooking!

Betsy