In a small saucepan, combine the strawberries and sugar and
cook over medium heat, pressing the fruit with the back of a
spoon and stirring frequently, until it has broken down and the
juices are syrupy, about 10 minutes. Using an immersion
blender, blend the fruit until smooth. (If you do not have an
immersion blender, wait for the mixture to cool, then transfer it
to a blender and puree.)
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Bring the berry puree back to a low simmer, add the gelatin
mixture, and stir until completely dissolved. Remove from heat.
Add the cream and lemon juice and stir to combine. Divide
mixture evenly among six 4 oz. ramekins and cover with plastic
wrap. Chill until firm, at least 4 hours or overnight.
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