Soak the 5 sheets of gelatin in cold water for 5 minutes, then drain. Set aside a few of the strawberries for decoration.
Wash and puree the remaining strawberries.
Stir the 150 grams sugar and 1 teaspoon lemon juice into the strawberry puree for 2-3 minutes until the sugar is completely dissolved.
Heat 6 tablespoons of the strawberry puree in a saucepan over low to medium heat until steaming (do not boil). Squeeze out the gelatin sheets and stir them into the warm puree until completely dissolved, then remove from heat.
Stir the warm gelatin mixture back into the remaining strawberry puree and let it cool to room temperature, about 10-15 minutes.
Refrigerate the strawberry mixture for 30-45 minutes until partially set (it should still be slightly sticky but hold its shape).
Whip the 250 ml cream until stiff peaks form.
Fold the whipped cream into the partially-set strawberry mixture until combined.
Pour the mixture into a bowl and refrigerate overnight (8-12 hours) until fully set.
Unmold onto a serving plate and garnish with the reserved strawberries (quartered), the 1 tablespoon pistachios, and the 1 sprig lemon balm.
Ingredients
Print Recipe
Pin Recipe