Strawberry Gelee - strawberries

Method

• 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.)
• Cut enough of the strawberries into tiny dice to measure 1/4 cup.
• Put the remaining strawberries in a food processor and process to a very smooth puree.
• Strain and measure out 2 cups.
• 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.
• 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.
• 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 gelee up into irregular shapes.