Bavarois of fresh strawberries

Let the gelatin soak in cold water.

Keep some of the nicest strawberries apart. Puree the rest with the hand blender.

Heat the lemon juice with the sugar and two tablespoons of water, but do not let this boil.

Squeeze the gelatine and dissolve it in the hot lemon juice while stirring. Pour this into the mashed strawberries and continue for a moment with the hand blender. Let this be well lobbied in a wide bowl.

In a different bowl, whisk the whipped cream. Gently fold the whipped cream through the lumpy strawberry sauce until everything is well mixed.

Pour this into the oiled pudding mold and leave covered in the refrigerator at least 2 hours to stew one day.

Put the mold briefly in hot water to easily pour the pudding. Garnish with the strawberries and mint leaves kept apart.