Puree the strawberries in a stand mixer, add the buttermilk, ricotta and sugar (or another sweetener) and mix again.
Soak the gelatin in cold water for a few minutes, then warm it in a little water and dissolve it, add 2 tablespoons of the strawberry mixture to the gelatin and mix.
Then stir it all into the strawberry mixture, divide into 4 bowls and refrigerate for about 4 hours.
Garnish the strawberry cream with a small strawberry and lemon balm each.
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