Strawberry Mousse



Ingredients:

2 cups fresh strawberries, hulled and cut in half
1 tbsp. (1 pack) unflavored gelatin
1/3 cup cold water
3/4 cup granulated sugar
1 tbsp. lemon juice
2 cups heavy cream, chilled

Method:

Puree the strawberries in the food processor. Strain the strawberries through a mesh strainer. (you could skip this step if you don't mind seeds in your mousse.) Add sugar and lemon juice.
Sprinkle gelatin over the cold water to let it bloom for five minutes. Melt the gelatin*. Take the gelatin out of the heat once melted. It will lose it's binding properties if left in high heat.
Stir the gelatin into the strawberry puree and let it thicken for a few minutes.
Whip the heavy cream until medium stiff peaks form.
Gently fold the whipped cream into the puree with a rubber spatula until well incorporated. If using for a cake filling, refrigerate the mousse for 2 hours up to overnight before using.
*Note: (This is the method I use to dissolve gelatin.) To dissolve granular gelatin in a microwave: Combine 1 envelope unflavored granular gelatin in 1/4 cup cold water in a heat-proof bowl. Let sit until gelatin is softened. Microwave, uncovered, at 100 percent power, at 10 second intervals, for a total of approximately 45 seconds; check it in between each interval. Watch the gelatin mixture carefully because you don't want it to boil, otherwise it must be discarded because it will have lost its binding properties,
Gently fold the whipped cream into the puree with a rubber spatula until well incorporated. If using for a cake filling, refrigerate the mousse for 2 hours up to overnight before using.
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