3 pints fresh strawberries, cleaned and stemmed
2 tablespoons imported Kirsch (cherry liqueur)
3 tablespoons sugar
1-1/4 cups heavy cream
6 to 8 sprigs of fresh mlnt, for garnish
Put a mixing bowl and beaters in the refrigerator to chill. Puree the strawberries in a blender or food processor, then strain out the seeds by pressing the berries through a large, fine-meshed sieve. Discard the seeds. Add the Kirsch and sugar to the seedless strawberry puree, stirring to dissolve the sugar. Whip the cream until stiff in the chilled bowl. Carefully fold the cream into the pureed strawberries. Transfer to a glass or crystal bowl, cover with plastic wrap, and refrigerate until ready to serve. Just before serving, garnish with mint.
Make ahead: up to 4 hours; refrigerate
Yield: 6 to 8 servings