Melted butter (for greasing)
For the cream
2 cups heavy cream (960 ml)
2 envelopes unflavored gelatin (48 g)
1 cup confectioner's sugar (200 g)
2 cups whole milk (480 ml)
1 teaspoon vanilla extract
1/2 teaspoon strawberry puree
For the syrup
1 cup water (240 ml)
1 1/2 cups granulated sugar (300 g)
300 grams strawberries (reserve 8 strawberries with leaves for decoration)
Melted butter (for greasing)
For the cream
2 cups heavy cream (960 ml)
2 envelopes unflavored gelatin (48 g)
1 cup confectioner's sugar (200 g)
2 cups whole milk (480 ml)
1 teaspoon vanilla extract
1/2 teaspoon strawberry puree
For the syrup
1 cup water (240 ml)
1 1/2 cups granulated sugar (300 g)
300 grams strawberries (reserve 8 strawberries with leaves for decoration)
Grease eight ramekins with melted butter and place them in a baking dish
Prepare the cream: In a small bowl, sprinkle 1/4 cup of heavy cream with gelatin and reserve
In a large saucepan, combine the remaining heavy cream, confectioner's sugar, and whole milk
Bring to a medium heat and let simmer, stirring occasionally with a wooden spoon
Remove from heat
Add the reserved gelatin mixture, vanilla extract, and strawberry puree, and mix vigorously until the gelatin is dissolved
Strain the mixture through a fine-mesh sieve into a bowl
Distribute among the prepared ramekins
Refrigerate until firm (approximately 4 hours)
Prepare the syrup: In a medium saucepan, combine water and granulated sugar
Bring to a boil over high heat, stirring occasionally with a wooden spoon
Stop stirring, add strawberries, and cook until a syrup-like consistency is reached (approximately 10 minutes)
Let cool and strain through a sieve into a bowl. Reserve
Deshell the ramekins and place the cream in eight serving dishes
Distribute the syrup over the top and around the edges
Cut each reserved strawberry into three slices and place on top of each cream
Serve immediately.
