Combine the strawberry puree in a pot with the simple syrup, fresh basil, and ginger juice and reduce by ½. Remove the basil leaves and discard. Whisk in the bloomed gelatin for 1 minute while the mixture is still warm. Place the mixture in a mixing bowl with a whisk and whisk over an ice bath for about 6 minutes or until the mixture is cool and has the consistency of whipped cream. Pour the mixture into a 9×13 container and freeze until needed. Cut into squares and serve. Toss the almonds with a little olive oil, salt and pepper and roast in the oven at 425 for 5 minutes or until light golden brown and aromatic. Combine the balsamic and sugar in a small sauce pot and reduce to a 1/4. Cool and reserve the balsamic for up to a week in an air tight container.
This is a light and delicious late spring snack or refresher between courses. They are so simple to make but have a really cool texture and bold flavor. Your friends will love them!