Soften the gelatine leaves in a bowl of cold water. Once pliable, squeeze out the excess moisture.
In a saucepan, warm the blended strawberries and caster sugar over low heat.
Add the softened gelatine to the warm strawberry mixture and stir until fully dissolved.
Strain the mixture through a fine-mesh sieve or coffee filter to clarify.
Pour into serving glasses or moulds and chill until cool but not yet fully set.
350 g frozen strawberries, defrosted and blended
125 g caster sugar
6 gelatine leaves
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