Ingredients

• 1 pound fresh strawberries (yields about 1 ½ cups strained purée)
• ¼ cup granulated sugar
• 2 teaspoons fresh lemon juice
• 1 pinch kosher salt
• 1 packet unflavored gelatin
• 1 tablespoon freeze-dried strawberry powder (made from about ⅓ cup freeze-dried strawberries, ground in a blender)
• 1 cup heavy whipping cream (chilled)

Instructions

1. Prepare the Strawberry Purée
   • Blend the fresh strawberries with sugar, salt, and lemon juice until smooth.
   • Strain the mixture through a fine mesh sieve to remove seeds.
2. Cook the Purée
   • Pour the strained strawberry mixture into a small saucepan and bring to a gentle simmer over medium heat.
   • Simmer for 5 minutes, then whisk in the freeze-dried strawberry powder.
3. Bloom the Gelatin
   • In a small bowl, sprinkle the gelatin over ¼ cup cold water. Let it sit for 5 minutes to bloom.
4. Incorporate the Gelatin
   • Stir the bloomed gelatin into the warm strawberry purée.
   • Cook over low heat for 2 minutes, stirring until the gelatin fully dissolves and the mixture thickens.
   • Transfer to a medium bowl, cover, and chill for at least 1 hour.
5. Whip the Cream
   • In a large mixing bowl, beat the chilled heavy whipping cream with a hand or stand mixer until stiff peaks form.
6. Combine the Mixtures
   • Gently fold the chilled strawberry mixture into the whipped cream until fully combined and smooth.
   • Spoon or pipe the mousse into serving cups or bowls.
7. Chill & Serve
   • Cover and refrigerate for at least 2 hours before serving.
   • Garnish with sweetened whipped cream, fresh strawberries, and a sprinkle of freeze-dried strawberry powder, if desired.

Nutrition