With fresh strawberries

Making the puree

• Place the strawberries in a pot with the sugar.
  240 g fresh strawberry, 50 g white sugar
• Heat the mixture over medium heat.
• If you started with frozen strawberries, check on the mixture and stir it regularly until the fruits thaw out and soften. Frozen strawberries will take longer to soften. If you’re using fresh fruits or already thawed fruits, it'll soften much faster.
• Continue to cook the fruit puree while stirring, allowing the puree to thicken. As it thickens, it will need to be stirred continuously to prevent the puree from burning.
• The mixture should reduce by more than half and be a thick paste.
• Place the puree in a container and then chill in the fridge overnight, or in the freezer for a few hours until completely chilled.

Making the whipped cream

• Place the room temperature water in a microwave-safe bowl and sprinkle the gelatin over the water. Stir to saturate the gelatin powder with water. Let it sit for about 10 - 15 minutes until the gelatin is bloomed and absorbs all the water.
  30 mL water, 2 tsp gelatin
• Microwave the bloomed gelatin in 10 second intervals, until dissolved, but avoid letting it boil. This takes about 20 - 30 seconds for me.
• Allow the gelatin to cool down slightly, but still remain a liquid. Alternatively, add an extra 1 - 2 tbsp of chilled heavy cream into the gelatin while stirring it to bring the temperature down.
• Place the strawberry puree (chilled) and heavy cream (chilled) in the mixing bowl with the whisk attachment on the stand mixer.
  240 mL heavy cream
• OPTIONAL - Add the vanilla and sift in the freeze dried powder as well IF you’re using these optional ingredients.
  1 tsp vanilla, 2 tsp freeze dried strawberry powder
• Start whisking, and gradually increase the speed to medium high. Stream in the gelatin mixture, and then increase the whisking speed to high for about 1 minute to allow the gelatin to mix in properly.
• Lower the speed to medium (for smaller batches) or medium high (for larger batches), and continue to whisk the whipped cream until you reach mid peaks.
• Then lower the speed to low, OR manually stir the whipped cream with the whisk until you get stiff-ish peaks (between mid and stiff peaks). This will keep the whipped cream looking soft and smooth. (You can refer to my chantilly cream post for a visual guide on different whipped cream stages.)
• Use immediately.

With freeze dried powder

• Sift the freeze dried powder to remove any big lumps. Then measure the amount you'll need for the recipe. You can add up to 1 tbsp more, if you want to increase the flavor. Set it aside until needed.
  1 ½ tbsp freeze dried powder
• Place the room temperature water in a microwave-safe bowl, and sprinkle the gelatin over the water. Stir to saturate the gelatin powder with water. Let it sit for about 10 - 15 minutes until the gelatin is bloomed and absorbs all the water.
  1 tsp gelatin, 15 mL water
• Microwave the bloomed gelatin in 10 second intervals, until dissolved, but avoid letting it boil. This takes about 20 - 30 seconds for me.
• Allow the gelatin to cool down slightly, but still remain a liquid. Alternatively, add an extra 1 - 2 tbsp of chilled heavy cream into the gelatin while stirring it to bring the temperature down.
• Place the freeze dried strawberry powder and sugar in the mixing bowl and whisk to combine.
  50 g white sugar, 1 ½ tbsp freeze dried powder
• Add about ½ cup / 120 mL chilled cream to the powder and whisk / stir to mix the powder and cream together for a smooth mixture. The freeze dried powder will thicken the cream as well. Add vanilla, if using.
  1 tsp vanilla, 120 mL heavy cream
• Add the remaining heavy cream, and start whisking the mixture and gradually increase the speed to medium high.
  240 mL heavy cream
• Stream in the gelatin mixture, and then increase the whisking speed to high for about 1 minute to allow the gelatin to mix in properly.
• Lower the speed to medium (for smaller batches) or medium high (for larger batches), and continue to whisk the whipped cream until you reach mid peaks.
• Taste and sift extra freeze dried strawberry powder evenly over the whipped cream IF you want more strawberry flavor.
• Then lower the speed to low, OR manually stir the whipped cream with the whisk.
• Make sure the freeze dried powder mixes in well, and you reach stiff-ish peaks (between mid and stiff peaks). This will keep the whipped cream looking soft and smooth. (You can refer to my chantilly cream post for a visual guide on different whipped cream stages.)
• Use immediately.