Strawberry Mousse

Instructions

1. Prepare the strawberry puree
   In a blender or food processor, puree 1½ pounds of the strawberries with ½ cup of sugar and the lemon juice until smooth. Strain through a fine-mesh sieve to remove seeds, pressing gently with a spatula to extract as much liquid as possible. You should have about 2 cups of puree.
2. Bloom the gelatin
   Place the cold water in a small microwave-safe bowl and sprinkle the gelatin over the top. Let stand for 5 minutes to bloom. Then microwave for 10-15 seconds until the gelatin dissolves completely. Stir a small amount of the strawberry puree into the gelatin mixture, then pour this back into the main puree and mix well.
3. Whip the cream
   In a large cold bowl, whip the heavy cream with the vanilla extract until soft peaks form. Refrigerate until needed.
4. Prepare the meringue
   In another clean, dry bowl, beat the egg whites with the salt until foamy. Gradually add the remaining ¼ cup sugar while continuing to beat until stiff, glossy peaks form. Be careful not to overbeat.
5. Fold the mixtures together
   Gently fold the egg white mixture into the strawberry puree until just barely streaky. Then fold in the whipped cream in two additions, being careful to maintain as much volume as possible while ensuring the mixture is homogeneous.
6. Chill and set
   Divide the mousse among 6 serving glasses or ramekins. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
7. Prepare garnish
   Dice the remaining strawberries and toss with a tablespoon of sugar. Let macerate for 15 minutes before using as garnish.
8. Serve
   Just before serving, top each mousse with macerated strawberries, a whole strawberry, and a sprig of mint if desired. Serve immediately while still chilled.