Bloom the gelatin: Sprinkle gelatin over cold water in a small bowl and let it sit for 5 minutes. Don’t skip this—it’s the glue that holds everything together.

Heat the dairy: In a saucepan, combine heavy cream, milk, sugar, and a pinch of salt. Heat just until the edges shimmer; don’t boil. You’re not making nacho cheese, promise.

Add vanilla and strawberries: Stir in vanilla extract and half of your chopped strawberries. Let them mingle for a minute so the flavor starts flirting with the cream.

Melt the gelatin: Gently warm the bloomed gelatin until it dissolves completely, then whisk it into the warm dairy mixture. No lumps, no drama.

Strain and cool: If you’re feeling fancy, strain the mixture to remove strawberry bits for a silkier texture. Let it cool for about 10 minutes, then taste and adjust sweetness if needed.

Pour into molds: Divide the remaining strawberry pieces between serving glasses or ramekins, then ladle in the creamy mixture. Tap the container to remove air bubbles.

Chill time: Refrigerate at least 4 hours, or overnight. Patience is tasting-room level discipline, but totally worth it.

Serve: Unmold if you like, or serve straight in the glass. Garnish with reserved strawberries and a mint leaf for that “I actually know what I’m doing” vibe.