Strawberry Mousse: Mousse de Fraises - powdered gelatin

Method

• If using sheet gelatin, soak the sheets in cold water for 15 minutes.
• Puree the strawberries in a food processor.
• Drain through a fine strainer to eliminate the seeds.
• Heat the lemon juice and dissolve the powdered gelatin into it.
• Or, if using sheet gelatin, drain and dissolve the softened sheets into the warm lemon juice.
• Blend the lemon juice into the pureed strawberries, add the powdered sugar, and mix thoroughly.
• Cool the mixture completely until it thickens.
• Whip the cream and gently fold into the strawberry mixture.
• Pour into a lightly buttered mold and refrigerate for at least 3 hours.
• Remove from mold, and garnish with cleaned and sweetened sliced strawberries.