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1
Run a 9 x 12-inch rimmed baking sheet under cold water and shake off the excess.
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2
Line the damp pan neatly with plastic wrap.
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3
(The water will help the plastic stick to the pan.)
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4
Cut enough of the strawberries into tiny dice to measure 1/4 cup.
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5
Put the remaining strawberries in a food processor and process to a very smooth puree.
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6
Strain and measure out 2 cups.
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7
Pour about 1/2 cup of the puree into a small bowl and sprinkle the gelatin over the surface.
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8
Let sit for at least 1 minute.
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9
Pour the water into a saucepan and whisk in the agar.
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10
Add 1/2 cup of the strawberry puree and bring to a boil over medium-high heat.
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11
Add the puree with the gelatin and whisk for at least 1 minute to dissolve the gelatin.
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12
Remove the pan from the heat and add the remaining 1 cup puree, the sugar, the Triple Sec, and the diced strawberries.
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13
Taste for sugar and stir in more if needed.
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14
Skim any froth.
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15
Pour into the baking sheet and refrigerate for at least 2 hours to set.
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16
To serve, turn out onto a cutting board and cut into small squares.
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17
Or use a whisk to break the gelee up into irregular shapes.
