Clean the strawberries and remove the stem. Slice the strawberries before placing into a food processor. Add 20g of sugar and process until smooth.
Pour 2 tbsp of the water into a bowl and add the gelatine. Allow to stand for a couple of minutes.
Over a medium heat, combine the rest of the sugar with the water and heat until the sugar dissolves. Cook for about 4 minutes.
In the meantime pour the egg whites into the gelatine and process until foamy.
Gradually pour in the dissolved sugar and beat until stiff. Add the vanilla extract.
Beat the cream until thick and fold in the egg white and gelatine mix. Add the strawberry mix.
Spoon into serving dishes and place in the fridge for 3 hours until set.
Garnish with the blueberries and mint leaves before serving.