2 cantaloupes
1 envelope unflavored gelatine
5 tablespoons cold water
1 cup heavy cream
2 tablespoons granulated sugar
1 tablespoon vanilla extract
1 pint strawberries, slices

Cut 1 1/2 inches off stem end of cantaloupes. Scrape out seeds, drain stem end down. Soften gelatine in cold water and stir over hot water until thoroughly dissolved. Whip cream with the sugar and vanilla. Stir into dissolved gelatine. Fold strawberries into cream mixture. Spoon into cantaloupes and chill for at least 3 hours. Slice and serve.

Yields 8 to 12 servings.