Strawberry Mousse Cups with Cherry Jelly

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

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

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