Strawberry Gelée

Step 1

Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess. Line the damp pan neatly with plastic wrap. (The water will help the plastic stick to the pan.)

Step 2

Cut enough of the strawberries into tiny dice to measure 1/4 cup.

Step 3

Put the remaining strawberries in a food processor and process to a very smooth puree. Strain and measure out 2 cups.

Step 4

Pour about 1/2 cup of the puree into a small bowl and sprinkle the gelatin over the surface. Let sit for at least 1 minute.

Step 5

Pour the water into a saucepan and whisk in the agar. Add 1/2 cup of the strawberry puree and bring to a boil over medium-high heat. Add the puree with the gelatin and whisk for at least 1 minute to dissolve the gelatin. Remove the pan from the heat and add the remaining 1 cup puree, the sugar, the Triple Sec, and the diced strawberries. Taste for sugar and stir in more if needed.

Step 6

Skim any froth. Pour into the baking sheet and refrigerate for at least 2 hours to set. To serve, turn out onto a cutting board and cut into small squares. Or use a whisk to break the gelée up into irregular shapes.