Marbled Strawberry Mousse - pints strawberries

Method

• Prepare collar for 1 1/2 quart souffle dish: tear off 20-inch strip of waxed paper; fold lengthwise to make a 20x6 inch strip.
• Wrap strip around outside of dish so collar stand 2 inches above rim.
• In food processor or blender, puree strawberries.
• Pour 1 cup puree into a small bowl, remaining puree into a large bowl.
• In 1 quart saucepan, mix gelatin, sugar and salt.
• Add water; cook over low heat until gelatin is completely dissolved, stirring often.
• Into puree in small bowl, stir 2 tablespoons of gelatin mixture.
• Into puree in large bowl, stir lemon juice, vanilla, and remaining gelatin mixture.
• Refrigerate mixtures, stirring often, until mixtures mound when dropped from spoon(about 45 minutes).
• In small bowl, with mixer at high speed, beat egg whites until stiff peaks form.
• In large bowl, with mixer at medium speed, beat cream until Using a spatula, gently fold egg whites and cream into strawberry mixture in the large bowl.
• Alternately spoon strawberry mixtures from large and small bowls into prepared souffle dish.
• Cut through mixtures with knife to make marbled design, then cover and refrigerate until mousse is set.