📖 Instructions

1. Prepare the Strawberries: Start by washing and hulling 1 pound of fresh strawberries. Roughly chop half of the strawberries and set them aside for later use.
2. Make the Strawberry Puree: In a blender, combine the remaining strawberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice. Blend until completely smooth. If you find there are still chunks, run the puree through a fine-mesh sieve to remove any seeds or solids. Set aside.
3. Bloom the Gelatin: In a small bowl, sprinkle 1 1/2 teaspoons of powdered gelatin over 2 tablespoons of cold water. Let it sit for 5-10 minutes to bloom. This step is CRUCIAL; don't skip it!
4. Heat the Gelatin: Gently heat the bloomed gelatin in the microwave for about 10-15 seconds, or until it's completely dissolved. Be careful not to overheat it, or it will lose its gelling power. Alternatively, you can heat it over a double boiler.
5. Combine Puree and Gelatin: Stir the dissolved gelatin into the strawberry puree. Mix well to ensure the gelatin is evenly distributed. This mixture forms the base of our mousse, so make sure it’s perfect!
6. Whip the Cream: In a large, chilled mixing bowl, pour in 1 1/2 cups of heavy cream. Use an electric mixer (or a strong whisk and some elbow grease!) to whip the cream until stiff peaks form. This may take a few minutes, so be patient. The cream should be light and airy, not grainy.
7. Make Italian Meringue: In a saucepan, combine 1/2 cup of sugar and 1/4 cup of water. Heat over medium heat, stirring until the sugar dissolves. Continue to cook the syrup until it reaches 245°F (118°C) on a candy thermometer, forming a soft-ball stage. While the syrup is cooking, start whipping 2 egg whites in a clean, grease-free bowl until soft peaks form. Slowly pour the hot sugar syrup into the egg whites while continuing to whip on high speed. Continue whipping until the meringue is glossy and the bowl is cool to the touch.
8. Fold the Ingredients Together: Gently fold the strawberry puree mixture into the whipped cream in two additions. Be careful not to deflate the cream; we want to keep it light and airy. After that, gently fold the Italian meringue into the mixture. Then, fold in the chopped strawberries. You are going to want to make sure everything is well combined, but again do it gently.
9. Assemble the Mousse: Spoon the mousse into individual serving glasses or bowls. For an elegant presentation, you can layer the mousse with fresh strawberry slices or crumbled cookies. Get creative with it!
10. Chill: Cover the glasses or bowls with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the mousse to set completely. Patience is key here; don't rush the chilling process!
11. Garnish and Serve: Before serving, garnish the mousse with additional fresh strawberries, a dollop of whipped cream, a sprig of mint, or a sprinkle of chocolate shavings. Serve chilled and enjoy this delightful dessert!
12. Clean Up: And then you can clean all the utensils and dishes used in the whole process. My partner is a big help with this!