• Blend and sift the strawberries. Set aside.
• Heat the cream and sugar in a deep saucepan. Stir with a wooden spoon until the sugar dissolves. Bring just to a boil and turn off the heat.
• Place the mixture in a large bowl and let the temperature go down.
• In a very small bowl sprinkle gelatin over water. Heat gelatin for 10 seconds in the microwave until gelatin is dissolved.
• Add the gelatin to the cream and then add the strawberry juice. Mix well.
• Sift and place the mixture in the desired molds, cups, jars, or individual ramekins (1/2 cup ramekins).
• When completely cooled, let chill covered in the fridge for at least 4 hours, overnight ideal.
• Serve with strawberry sauce.

For the strawberry sauce

• In a medium pan over medium heat place sliced strawberries, 4 tablespoons of sugar, and 1 tablespoon of fresh lemon juice. Bring the mixture to a boil, stirring occasionally with a wooden spoon.
• Reduce heat and cook until the sauce is thickened, but not too much because the sauce will thicken up slightly as it cools. This process takes about 15 minutes. Remove from heat and let cool at room temperature.