Roll a sheet of acetate horizontally to form a tube that is 1.25cm/.5in diameter. A sheet of acetate is usually about 34cm/13.5in wide by 54cm/21.5in long. Make 4 tubes in total; tape each roll so it does not unravel and then secure one end of each tube with a clamp. Each tube will yield 3 compote tubes; you will need only 1 strawberry compote tube from the fourth acetate tube for this recipe’s yield of 10 orders. Save the remaining 2 tubes for future use.
Combine the strawberries, sugar, and vanilla paste in a 1.92-l/2-qt sauce pot.
Bring to a boil and cook until the strawberries are tender, 6 to 8 minutes.
Purée the mixture using a handheld immersion blender. Stir in the bloomed gelatin to dissolve it.
Let it cool enough so you can handle it. Pour it into a piping bag, then pipe the compote into the prepared tubes. Close the open end of each tube with another clamp. Freeze to harden.
Once they have hardened, cut an end off of each tube using a knife and cutting board, then measure 10-cm/4-in-long pieces from each tube and slice them the same way.
Reserve frozen with the acetate still around them. Take the acetate off just before assembling the desserts.