1 envelope Unflavored Gelatin
3/4 c. Sugar
2 c. Heavy Cream
2 c. Sour Cream
1 tbsp. Vanilla
3 pints Strawberries
4 tbsp. Kirsch

Mix gelatin, sugar and cream. Let stand for 5 minutes. Place saucepan over low heat and stir constantly until gelatin is dissolved. Do not let boil. Remove, cool to lukewarm and add sour cream and vanilla. Blend until smooth. Pour into a 1/2 quart mold. Refrigerate until set. Wash and hull strawberries. Slice them and sprinkle with sugar (1/2 cup). Add Kirsch. Let stand. Serve over dessert.