Yield: Six ½-pint serving 

For the compote: 

2 pounds strawberries, hulled and sliced ½ cup sugar
6 green cardamom pods 

For the crèmes:
1 tablespoon gelatin
¼ cup cold water
2 cups heavy cream
¾  cup sugar
2 cups sour cream
2 teaspoons vanilla extract 

Make the Compote: 

Preheat the oven to 350°. Spread the strawberries across a large, rimmed baking pan lined with a silicone baking mat or sheet of parchment paper. Scatter the sugar over the berries. Open the cardamom pods by bruising each with the back of a spoon. Remove the seeds, and scatter them across the strawberries. Discard or compost the green pods. Using clean hands, toss the ingredients together, and then spread out in an even layer across the baking pan. 

Bake in the preheated oven for 1 hour, until the strawberry juices have thickened and turned syrupy. Remove the pan from the oven, and set aside to cool for 10 minutes. Transfer the mixture to a food processor. Puree for 3-4 minutes, until the strawberries have turned to a thick, jam-like consistency, and the cardamom seeds have been fully broken down. Transfer the mixture to a glass or ceramic bowl, and cover with a lid. Store in the refrigerator until ready to top the crèmes. 

Make the Crèmes: 

In a small mixing bowl, gently whisk together the gelatin and cold water. Leave for 1 minute. Place the heavy cream, sugar, and gelatin mixture into a medium-sized pot. Warm over medium heat for 4–5 minutes, stirring gently until the gelatin has fully dissolved. Remove the pot from the heat. Transfer the mixture to a glass or ceramic bowl. Leave to cool for 20 minutes. 

Whisk in the sour cream and vanilla extract until fully combined. Divide the mixture evenly between six ½-pint jars. Place in the refrigerator and leave to chill for 4 hours. 

To serve, top each jar with a generous tablespoon of the strawberry compote. Serve immediately, or keep refrigerated and consume within 3–4 days. 

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