Strawberry Mousse Cups with Cherry Jelly

First, prepare the jelly. Finely puree 100 g of the strawberries with the vanilla sugar. Cut the remaining 100 g of strawberries for the jelly and the pitted cherries into small pieces and mix them into the puree.

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

For the mousse, finely puree the remaining 500 g of strawberries with sugar, lemon juice, and basil. Add 150 g of the whipping cream and mix briefly again.