Put the gelatin leaves in cold water to soften.

Heat 1/4 of the strawberries in a sauce pan with the sugar until the sugar is dissolved.

Stir the softened and drained gelatin leaves into the hot strawberry mixture until dissolved, then stir in the rest of the strawberries.

Stir in the fromage blanc and set aside.

Whip the cream until it forms stiff peaks, then fold into the cooled strawberry mixture.

Spoon into serving glasses, refrigerate for 3 hours, then serve.