GELATIN AND GELATIN PURÉE

• 1 pound strawberries (preferably small), trimmed
• 2 teaspoons unflavored gelatin
• 2/3 cup plus 1/2 cup sugar

CAKE

• Unsalted butter for pan
• 1/2 cup unbleached all-purpose flour plus more for pan
• 2 large eggs, room temperature
• 1/3 cup sugar
• 1/3 cup shelled unsalted pistachios, finely chopped

SPECIAL EQUIPMENT: 6 (41 ⁄ 2 -ounce) ramekins
 

Cut 6 strawberries in half or quarter if large; set aside for garnish.

FOR GELATIN: In a small bowl, soften 1 teaspoon gelatin in 1 tablespoon cold water.

Cut 6 strawberries into small pieces. In a small saucepan, stir together 2/3 cup water, 2/3 cup sugar and cut berries; bring to a boil and cook for 2 minutes. Remove from heat and whisk in gelatin until completely dissolved. Strain liquid through a sieve, then divide among ramekins.

Cut 6 strawberries in half. Put 2 pieces, cut-side down, into each ramekin. Chill for 2 hours.

FOR GELATIN PURÉE: In a small bowl, soften remaining teaspoon gelatin in 1 tablespoon cold water.
In a blender, purée remaining strawberries and 1/2 cup sugar until smooth. Transfer purée to a saucepan and bring just to a simmer. Remove from heat and whisk in gelatin until completely dissolved. Divide among ramekins (over chilled gelatin) and chill for 2 hours.

FOR CAKE: Heat oven to 350º. Position oven rack in upper third of oven. Butter an 11- x 7-inch baking pan and dust with flour. 
In the bowl of an electric mixer fitted with the whisk attachment,beat eggs on low speed until just starting to foam, about 30 seconds. Add sugar, increase speed to medium-high and beat until mixture is thick, very white and soft peaks form, about 5 minutes. Add pistachios, sift in flour and gently fold to combine. Pour batter into prepared pan and bake until cake is golden and springs back when lightly touched in the center, about 20 minutes. 

Transfer pan to wire rack, run a knife around edges of pan and let cool for 5 minutes, then invert cake onto wire rack, top-side up. Cool cake completely. Transfer to a cutting board and cut out 6 (2 3⁄4-inch) rounds.

To serve, run a knife around edges of ramekins to loosen gelatin, place cake rounds into ramekins, then invert on serving plates. Serve with reserved strawberries.