Strawberry Mousse Cups with Cherry Jelly

First, prepare the jelly. Purée 100 g of the strawberries with the vanilla sugar using an immersion blender. Cut the remaining 100 g of strawberries and the pitted cherries into small pieces and mix them into the purée.

Soak 2 sheets of gelatin in cold water until soft. Gently warm the fruit mixture and dissolve the squeezed gelatin in it. Place in the refrigerator to cool.

For the strawberry mousse, place 500 g of strawberries in a tall container. Add sugar, lemon juice, and basil, then purée finely. Add 150 g of whipping cream and blend again.