1. Place the gelatin in a bowl of chilly water.
2. Wash and hull the strawberries.
3. Place strawberries and icing sugar in a saucepan and warmth till boiling.
4. Combine all the pieces with an immersion blender.
5. Add the drained gelatin. In case you use agar agar, you will want to boil the strawberry purée with the agar agar for one minute. Let come to room temperature.
6. Whip the liquid cream till it thickens.
7. With a spatula, gently incorporate the whipped cream into the strawberry purée.
8. Pour all the pieces over the almond biscuit
Take pleasure in !