01.  Crush strawberries with sugar.

02.  Dissolve the gelatine in the 3-Ply pan with Master Swiss handle.

03.  Mix the gelatine with the strawberries.

04.  Whip the cream and egg whites and fold into the mixture.

05.  Distribute the mixture into 4 mini IronPot Classic 10cm Master Swiss.

06.  Refrigerate until hard.

07.  Serve in the mini IronPots Classic with cream, if desired.