Sprinkle the gelatin over the orange juice in a small bowl and let it bloom. Meanwhile, combine the cream, milk, ⅓ cup sugar, and orange zest in a small saucepan. Heat gently over medium-low — do not let it boil — for about 5 minutes of steady heat. Remove from the stove and whisk in the bloomed gelatin. It may look spongy at first; keep whisking and it will melt into the warm cream. Holding a fine-mesh sieve over each serving dish or mold, ladle about ½ cup of crema into each of four dishes. Cover tightly with plastic wrap and refrigerate until set, at least 2 hours (overnight is ideal).

While the crema chills, slice the strawberries and toss gently with the remaining 3 Tbsp sugar and 2 Tbsp balsamic glaze. Cover and refrigerate. As they sit, the sugar and balsamic draw out the strawberry juice, creating a glossy, deeply flavored coulis right in the bowl. At least 30 minutes; an hour or more is better.

Uncover the crema dishes and spoon a quarter of the macerated strawberries and their juices over each serving. Garnish with fresh mint sprigs or a few strands of julienned orange zest if desired. Serve immediately — or keep covered in the fridge until ready, and top with strawberries at the last moment.