Remove the hulls from the strawberries, and puree in a blender. Soak the gelatin sheet in cold water.
Add half of the purée, as well as the gelatin sheet, sugar, and lemon juice into a pot. Turn on the heat to low, and mix well. When the gelatin dissolves, turn off the heat and chill the mixture in cold water.
Take out the heavy cream from the fridge, and whip until it forms soft peaks.
Add Step 2 and the remaining purée into the whipped heavy cream, and mix with a spatula.
Once it's well mixed, pour into molds, and chill in the fridge at least for one hour.
Decorate with whipped heavy cream and strawberries if you have some, and it's done.
Please adjust the amount of sugar according to the sweetness of strawberries. If they are not so sweet, use 40 g of sugar. If they are overripe, use 20 g of sugar.
Story Behind this Recipe
I heard that strawberries, which contain plenty of folic acid, are good for expectant mothers, so I came up with a delicious way of enjoying them. If the strawberries are sweet, you only need a small amount of sugar.
The key to the light, airy texture is not whipping the heavy cream too much! Even slightly tart or unripened strawberries can turn into a stylish dessert.