1 env. gelatin, unflavored
1/4 c. cold water
1 (10 oz.) pkg. frozen strawberries
4 egg yolks
1 c. sugar
1/2 tsp. salt
1 c. whipping cream
4 egg whites

Soak the gelatin in the 1/4 cup cold water for 5 minutes. Thaw out the strawberries and put through a sieve to make a puree. Mix together the egg yolks, 1/2 cup of the sugar and salt. Cook in double boiler, stirring almost constantly until very light and creamy. Remove from heat and add the gelatin. Cool and add the strawberries. Beat the egg whites, add the second half cup sugar and beat until stiff. Whip the cream and pour over the stiffly beaten egg whites. Fold into the strawberry mixture. Pour into a 2 quart mold or souffle dish. Keep cold.