📖 Instructions

1. First, let's bloom the gelatin. In a small bowl, place the gelatin leaves with cold water and let sit for about 5-10 minutes until softened. This step is crucial for getting the right texture. The water should be really cold, almost iced, so the leaves are well-hydrated. Squeeze out any excess water from the gelatin, then set aside. You will see that they are very squishy.
2. In a saucepan, combine the chopped strawberries and sugar. Cook over medium heat, stirring frequently, until the strawberries have softened and released their juices, which usually takes around 8-10 minutes. The kitchen will be filled with such a sweet aroma!
3. Remove the strawberry mixture from the heat and let it cool slightly. It shouldn't be piping hot when you add the gelatin, or it could damage the gelatin's setting properties.
4. Add the bloomed gelatin to the warm strawberry mixture and stir until completely dissolved. Make sure there are no gelatin lumps floating around. Any lumps will result in little bits of jelly in the mousse.
5. Pour the strawberry mixture into a blender or food processor and puree until smooth. Strain the puree through a fine-mesh sieve to remove any seeds or lumps. This will give you a silky-smooth mousse.
6. Let the strawberry puree cool completely. This is a vital step! If the puree is too warm, it will melt the whipped cream and meringue, resulting in a runny mousse. Be patient!
7. While the strawberry puree is cooling, prepare the meringue. In a clean, grease-free bowl (very important!), beat the egg whites with an electric mixer until soft peaks form. Gradually add the sugar, beating until stiff, glossy peaks form. The meringue should be firm enough to hold its shape, but not dry.
8. In another bowl, whip the heavy cream until stiff peaks form. Be careful not to overwhip, or it will turn into butter. Stop when the cream holds its shape but is still smooth and creamy.
9. Gently fold the cooled strawberry puree into the whipped cream until just combined. Don't overmix, or you'll deflate the cream. Think of it as cradling the cream with care, so it keeps it's airy texture.
10. Gently fold the meringue into the strawberry-cream mixture until just combined. Again, be careful not to overmix. You want to keep as much air in the mixture as possible. This is what will give you the beautiful cloud-like texture.
11. Spoon or pipe the mousse into individual serving glasses or one large bowl. If you are feeling fancy and using a piping bag, you can create a very fun swirl design!
12. Cover the glasses or bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely. This is the hardest part, the waiting, but trust me it will be worth it.
13. Before serving, garnish with fresh strawberries, mint sprigs, or a dusting of powdered sugar, if desired. Aren't they beautiful? Enjoy your light and airy strawberry cloud mousse! It's like eating a little piece of heaven.