Mousse Stroberi

Instructions

1. In a blender, blend 1 pound fresh strawberries, with ¼ cup granulated sugar, 1 pinch kosher salt, and 2 teaspoons fresh lemon juice until pureed. Strain through a fine mesh strainer.
2. Add the strawberry mixture to a small saucepan and bring to a simmer over medium heat. Simmer for 5 minutes before whisking in 1 tablespoon freeze-dried strawberry powder,.
3. Meanwhile, bloom 1 packet unflavored gelatin in ¼ cup cold water by adding the water to a small bowl and sprinkling the gelatin over the top of it. Let it sit for 5 minutes.
4. Add the gelatin to the strawberry purée and cook over low heat for 2 minutes or until the gelatin is completely melted and the mixture thickens. Remove from the heat and transfer to a medium bowl. Cover and chill for at least 1 hour.
5. When the strawberry mixture is done chilling, add 1 cup heavy whipping cream, to a large bowl and beat with a hand mixer or a stand mixer fitted with the whisk attachment until you reach stiff peaks.
6. Fold the strawberry mixture into the whipped cream until fully combined and no streaks of white whipped cream remain. Spoon or pipe the mouse into cups or bowls. Cover and chill for at least 2 hours.
7. Top the chilled mousse with sweetened whipped cream, fresh strawberries, and a dusting of powder from freeze-dried strawberries if desired.