For the strawberry water: Place the strawberries in a bowl, and then place the bowl over a boiling water bath.
After about 10 minutes, take the bowl off the boiling water. Pass the liquid through a fine-mesh sieve. Reserve the strawberries for another product such as sorbet, ice cream, or jam.
For the jelly: Set up an ice water bath with equal parts of about 2kg/4lb6.4oz water and ice in a bowl.
Have a heavy cream whipper filled with two chargers on hand (see Resources). Place a small nozzle attachment on the whipper’s spout. This nozzle will fit snugly on the whipper’s spout and will have a small tip that will fit into food-grade plastic tubes. Alternatively, if you have a compressor it can work just as well. You will have to attach a needle to the air spout; this needle should be able to fit inside the food-grade tubes.
Combine all of the ingredients in a small sauce pot.
Bring the mixture to a boil over medium-high heat while whisking. Once it comes to a boil, let it boil for about 5 seconds.
See the procedure for Crème Chantilly Ribbon. Continue with Steps 6 through 8 of the method. Reserve in the refrigerator until service. Discard after 3 days.