In a bowl, whisk egg yolks and sugar until pale and slightly thickened, about 3 minutes.

Warm milk until hot but not boiling.

Slowly drizzle warm milk into egg yolk mixture while whisking constantly.

Transfer mixture to a heatproof bowl over simmering water (double boiler). Stir constantly until thick enough to coat a spoon, about 4 to 5 minutes.

Puree strawberries in a blender or food processor until smooth. Strain if desired.

Remove custard from heat. Add bloomed gelatin and strawberry puree. Whisk until smooth.

Chill mixture in refrigerator or freezer for 10 to 15 minutes until cool but not set.

In a separate bowl, whip heavy cream to stiff peaks.

Fold whipped cream gently into strawberry mixture in 2 to 3 additions. Add food coloring if desired.

Spoon into serving glasses or use as a filling for cakes and pastries.

Refrigerate for at least 4 hours until set.