Place 1/4 cup of the heavy cream in the top of a double boiler. Sprinkle with the gelatin and let sit for 5 minutes.
Meanwhile, puree the strawberries in a food processor with the sugar.
Whip the remaining 3/4 cup of cream.
Place the gelatin mixture over boiling water and stir until the gelatin melts (about 3 minutes).
Place a mixing bowl over ice and combine the gelatin mixture in it with the strawberry puree. Fold in the whipped cream. Refrigerate for about 1-2 hours.
Combine the ingredients in a mixing bowl and marinate for at least 1 hour.
The Strawberry Soup
Puree the strawberries with the sugar and the lemon juice in a food processor. Chill.
When ready to serve, divide the strawberry soup among 6 wide, shallow soup bowls.
Working with 2 teaspoons, form ovals from the strawberry quenelle mixture. You should have about 18 quenelles. Place 3 quenelles in each bowl of strawberry soup, at 12 o'clock, 4 o'clock, and 8 o'clock. Garnish the bowls with the marinated strawberry slices and with fresh mint leaves.
Wine Selection: Serve with young Asti Spumante or Moscato d'Asti.
Recipe Courtesy of David Rosengarten