Soak gelatin in dry white wine for 10 minutes. Stir in sugar that has been dissolved in hot wine and stir until gelatin is dissolved. Strain into a mixing bowl and cool. When partly set stir into it the strawberry and rhubarb pulp put through a sieve.

Beat with rotary beater until blended and foamy, then fold in gently egg whites, beaten until stiff. Add salt and almond extract. Pour into a 6 to 8 individual molds in which a large ripe berry has been placed. Chill, unmold and surround with mashed strawberries sweetened to taste.