Wash and cut the strawberries into pieces, reserving 6 for garnish. Place the rest in a bowl with the powdered sugar and the juice of 1 small lime. Let them macerate for 1 hour.

In a small saucepan, combine equal parts water and granulated sugar and bring to a boil for a few moments to thicken slightly, then let cool. In a blender or with an immersion blender, blend the strawberries with 4 tablespoons of the sugar syrup until smooth. Strain through a fine mesh sieve.

Soak the gelatin sheets in cold water for about 10-15 minutes.

In a small saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla seeds, and the vanilla bean pod. Bring to a boil, then remove from heat and add the well-drained gelatin. Stir with a spoon until dissolved. Let cool slightly, then strain and pour into ramekins (it's best to lightly grease them with almond oil). Refrigerate for at least 6 hours.