1. Place the gelatin in a bowl of cold water.
2. Wash and hull the strawberries.
3. Place strawberries and icing sugar in a saucepan and heat until boiling.
4. Mix everything with an immersion blender.
5. Add the drained gelatin. If you use agar agar, you will need to boil the strawberry purée with the agar agar for one minute. Let come to room temperature.
6. Whip the liquid cream until it thickens.
7. With a spatula, gently incorporate the whipped cream into the strawberry purée.
8. Pour everything over the almond biscuit
Enjoy !