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1
Set 4 martini glasses or shallow dessert bowls in the freezer.
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2
In a small cup, sprinkle the gelatin over 1 tablespoon of cold water and let stand until softened, about 3 minutes.
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3
Fill a medium bowl half full of ice water.
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4
In a small saucepan, combine 1/4 cup of the sugar with 2 tablespoons of water and simmer over moderate heat just until the sugar is dissolved.
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5
Remove the sugar syrup from the heat and whisk in the softened gelatin until dissolved.
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6
Stir in the lime juice and 1/2 teaspoon of the lime zest.
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7
Set the saucepan in the ice water bath and stir the gelee until cooled.
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8
Pour the gelee into the chilled glasses and freeze until firm, about 15 minutes.
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9
Meanwhile, in a medium saucepan, combine 1 cup of the strawberries with 2 tablespoons of sugar and 1/4 cup of water and bring to a boil.
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10
Let cool slightly.
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11
Transfer the strawberry mixture to a blender and puree until smooth.
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12
Pour the puree into a bowl and stir in the remaining strawberries and half of the vanilla bean seeds; let cool.
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13
In a medium bowl, whisk the heavy cream with the remaining 2 tablespoons of sugar, 1/2 teaspoon of lime zest and vanilla bean seeds until soft peaks form.
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14
Spoon the strawberry puree over the lime gelee.
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15
Top the strawberry puree with a scoop of vanilla ice cream and a dollop of the whipped cream and serve immediately.
