Defrost the strawberries and blend with 50g icing sugar and 1/2 lemon juiced, pass through a sieve and keep in the fridge.
Soak the leaf gelatin in cold water until it is soft.
Bring the cream and milk to the boil with the scraped vanilla pod and seeds then turn down the heat and allow to simmer for 2 minutes.
Add the gelatin leaves and stir until dissolved.
Place the pan in a bowl with iced water and cool, stir every 5 minutes until it starts to thicken and the vanilla suspends in the mix rather than sinking to the bottom.
Pour into the six moulds and refrigerate for 2 hours.
Once it is fully set but still wobbles, place the mould in hot water for 10 seconds, tip it upside down and shake it out onto your clean palm.
Place in your bowl and serve with strawberry sauce and some chopped fresh strawberries.
