Buttermilk Gelée

Finely chop the mint. Mix the buttermilk with the mint, the lemon zest and sugar. Soak the gelatin in cold water, squeeze it well, and heat with 3 tablespoons buttermilk in a saucepan until warm. Stir until dissolved. Mix into the remaining buttermilk, stir, and let cool. Once the mixture begins to gel, beat together the cream and egg white until stiff. Fold gently into the buttermilk mixture. Divide into ramekins lined with plastic wrap and chill for 4 hours in the refrigerator.

Rinse the strawberries, pat dry, remove the core and halve. Puree half of the berries with the powdered sugar.

Divide the strawberry puree onto four plates. Form a circle with the remaining halved berries. Dip the ramekins with the gelée into hot water to release, then place on top of the strawberries.