Makes 4 servings. Difficulty
1-3/4 cup frozen strawberries 3 Tablespoons sugar 3/4 teaspoons powdered gelatin 1 teaspoon fresh lemon juice 4 ounces fresh strawberries, pureed in a food processor (yielding about 1/3 cup puree)
1 cup heavy cream 3 Tablespoons sugar
Fresh mint for garnish
Place the frozen strawberries and 2 tablespoons sugar in a double boiler. Cover and cook over a low heat until the strawberries have given up their juices, about 30 minutes. Remove from the heat and transfer the berries to a colander set over a bowl to catch the juices. Put the colander and the bowl in the refrigerator to drain for at least 5-6 hours or until the strawberries are cold.
Pour the strained strawberry juices into a saucepan. Sprinkle the gelatin onto the cold strawberry juices and let the granules soften and swell, about 3 minutes. Heat the gelatin mixture to melt it, about 2 minutes on medium heat. In another bowl, combine the lemon juice, strawberry puree, and a tablespoon sugar. Stir in the gelatin mixture and refrigerate until it has the consistency of raw egg whites, about 30 minutes. Add the drained, cooked strawberries, stir gently, and immediately divide mixture among 4 martini glasses. Refrigerate until set.
In a medium bowl, whip cream until stiff peaks form. Dollop cream on top of each portion of strawberry compote. Garnish with fresh mint leaves.