10 g gelatin sheets (2 x 5 g sheets or 5 x 3 g sheets)
5 Tbsp icing sugar
Soak the gelatin sheets in cold water for 15’. Split the vanilla pod in half lengthwise and leave to infuse in the cream also for 15’. Thoroughly wash and hull the strawberries.
Puree the 250 g strawberries in a blender together with the sugar then, with the mixer still running, add the vodka.
Chill the strawberry puree in the fridge.
Squeeze out excess water from the gelatin sheets and put them in a small pot with 1 Tbsp water over very low heat. Stir until dissolved then leave to cool.
Remove the vanilla pod and with the blade of a knife scrape out the seeds into the cream.
Add the icing sugar to the cream and beat with a hand mixer until soft peaks form and the mixture is the consistency of yoghurt. Gently whisk in the gelatin and yogurt until combined.
Moisten a round mould with water. Pour in the jelly and refrigerate for 4 hours until set. To unmould the jelly, dip the mould in hot water for 1’ then invert onto a plate. Garnish with the whole strawberries and pour over the coulis.