Oil 6 glass ramekins that you place upside down on a grid before sliding them into the refrigerator.
Soak the gelatin in a little cold water.
Wash and hull the strawberries, reserve 6 for decoration, cut the others in half.
Prepare the jelly:Put the floc to heat in a saucepan, wring out the gelatin and add it to the floc, stir to mix well, Let cool.
Prepare the coulis:Peel, pit the mango, blend the pulp and mix it with the cane syrup.
Put a layer of ice cubes with a little water in a basin. Take out the ramekins and fill them completely with still warm jelly, place them in the middle of the ice cubes for 5 minutes then remove them and immediately empty them of the liquid jelly by collecting it in a bowl. When doing so, the bottom and sides of the ramekins should be lined with a thin, even layer of jelly.
Arrange the strawberries in a star shape at the bottom of each ramekin, apply the half strawberries to the walls. Put back in the fridge for 15 minutes. Finish this assembly by distributing the remaining strawberries in the molds. Gently pour the jelly to completely cover the fruit. Refrigerate for at least 4 hours.
Unmold the aspics on the very cold dessert plates, then pour your mango coulis around them. Decorate with a few reserved strawberries and lemon balm leaves.
