In a small bowl, place the gelatin and water. Mix and set aside

In another bowl, mix in the egg yolks and sugar until the mixture turns pale and become thicker. About 3-4 minutes

Warm the milk in the microwave (milk should not be boiling hot)

Slowly mix the in the milk into the yolks

Place this mixture on top of a double boiler with simmering water underneath. Use a wooden spoon to stir until the yolk and milk mixture becomes thicker. About 4-5 minutes

Meanwhile puree the strawberries using a blender or a food processor. Strain if desired

Remove the milk mixture from the heat. Add the bloomed gelatin and strawberries. Mix well with a whisk

Place this mixture into the freezer for 10-15 minutes to cool but not set

In a mixer, whip the heavy cream until stiff peaks form

Fold the heavy cream into the strawberry cream in 2-3 installments being careful not to deflate the cream. Add the red food coloring if desired

Pour into small glasses or use it as a filling for cakes and pastries

Place in the fridge to set (about 4 hours)