strawberry jelly:
500 g strawberries
1/2 lemon, juice
2-3 tb agave syrup
1 ts agar agar powder (= agar for 500 ml of liquid)
cardamom milk jelly:
500 g milk
10 cardamom pods, slightly crushed
100 g heavy cream
2 tb agave syrup
1 ts agar agar powder (= agar for 500 ml of liquid)
Rinse a mold with cold water (or line with clingfilm) and chill.
Combine milk and cardamom and bring to a boil. Simmer until the milk is reduced by one third. Combine cream and agave syrup, sprinkle with agar powder. Remove the cardamom pods from the milk, then add the cream mixture. Bring to a boil and cook about 2 minutes. Take from heat and allow to cool down to about 45 deg C.
Blend strawberries, lemon juice and agave syrup until smooth. Pour half of the puree into a saucepan, stir in the agar powder. Bring to a boil and cook about 2 minutes. Take from heat. Stir in the remaining puree quickly and pour it into the chilled mold. Refrigerate for some minutes until the surface is solidified. Pour the cardamom milk over the strawberry jelly and allow to gelatinize.