Ingredients
1 pound plus 2 ounces strawberries, hulled, and quartered if large (about 21/2 cups), plus more for serving
1/2 cup sugar
1/2 cup plus 3 tablespoons cold water
1/4 teaspoon coarse salt
1 tablespoon plus 1 teaspoon fresh lemon juice (from 2 lemons)
1 3/4 teaspoons unflavored gelatin (from one 1/4-ounce envelope)
2 cups whole milk
1 cup heavy cream
1/4 cup sugar
1 vanilla bean, split and scraped, or 1 1/2 teaspoons pure vanilla extract
2 1/2 teaspoons unflavored gelatin (from two 1/4-ounce envelopes)
3 tablespoons cold water
Sheet Pound Cake
Preparation
Puree strawberries, sugar, 1/2 cup water, and salt in a food processor. Press through a fine sieve into a bowl. Stir in lemon juice (you should have 2 cups liquid).
Sprinkle gelatin over remaining 3 tablespoons water, and let stand until softened, about 5 minutes.
Heat 1/2 cup strawberry puree in a small saucepan over medium-high heat. Add softened gelatin, stirring to dissolve. Stir into remaining strawberry puree. Divide among 8 six-ounce rounded teacups. Refrigerate until almost set, about 1 hour.
Prepare an ice-water bath. Stir together milk, cream, sugar, and vanilla seeds and pod if using, in a medium saucepan. Bring to a simmer. Remove from heat, and let stand for 10 minutes. Strain into a clean pan; discard pod.
Sprinkle gelatin over water, and let stand until softened, about 5 minutes. Bring milk mixture to a simmer. Add softened gelatin, and stir until it dissolves. Strain through sieve set over a bowl in ice-water bath, stir in vanilla extract if using. Let cool, stirring, until just beginning to set, 10 to 15 minutes. Divide among teacups.
Cut 8 rounds of pound cake to fit into the teacups, and place 1 inside each. Refrigerate until set, 8 hours or up to overnight. To serve, dip teacups in hot water for 15 to 20 seconds, until gelatin loosens, and invert quickly. Serve with fresh strawberries.
