Preparation Steps

• Bloom the gelatin by sprinkling it over 1/2 cup of cold water in a small bowl. Let it sit for 5-10 minutes.
• In a small saucepan, combine strawberries, sugar, and the remaining 1/2 cup of water. Cook over medium heat until strawberries become soft, about 10 minutes.
• Blend the strawberry mixture until smooth, then strain to remove seeds if desired.
• Stir the bloomed gelatin into the warm strawberry purée, heating gently until dissolved. Allow to cool.
• Whip the chilled heavy cream in a large bowl until stiff peaks form.
• Fold the cooled strawberry mixture into the whipped cream in parts, ensuring no streaks remain.
• Spoon the mixture into serving cups. Refrigerate for at least 4 hours before serving.