Strawberry Mousse Cups with Cherry Jelly

First, prepare the jelly. Puree 100 g of strawberries with the vanilla sugar using a hand blender. Pit the remaining 100 g of cherries, cut them into small pieces, and stir them into the pureed mixture.

Soak 2 sheets of gelatin in cold water and let them soften. Gently warm the fruit mixture and dissolve the squeezed gelatin in it. Allow to cool in the refrigerator.

For the strawberry mousse, place 500 g of strawberries in a tall container. Add the granulated sugar, lemon juice, and basil, and puree finely (to a puree consistency). Add 150 g of whipping cream and blend again briefly.