Beat the yolks and sugar until creamy.
Boil the milk with the vanilla pod and the scraped out pulp. Remove the pod. Remove the milk from the heat. First, gradually stir the yolk mixture into the milk, then the soaked, squeezed gelatin. Heat the cream again, stirring throughout, but do not bring to a boil.
Pour through a sieve into a suitable bowl. Place the baking bowl in iced water and whip the cream until cooled and thick. Whip the cream until stiff and fold into the crem. Leave to cool for 120 minutes.
Rinse the strawberries, remove the stem, and crush the fruit. Stir through with juice of one lemon and powdered sugar of your choice.
Spread the strawberry puree evenly on plates. Using a spoon dipped in hot water, make dumplings from the vanilla cream. Place them on the puree. Garnish with mint leaves if desired.