Ingredients:

• 1 pound fresh strawberries (to yield 1 ½ cups of strained puree)
• ¼ cup granulated sugar
• 2 teaspoons fresh lemon juice
• A pinch of kosher salt
• 1 packet unflavored gelatin
• 1 tablespoon freeze-dried strawberry powder (approx. ⅓ cup freeze-dried sliced strawberries, ground)
• 1 cup chilled heavy whipping cream

Instructions:

1. Prepare Strawberry Puree:
   • Combine strawberries, sugar, salt, and lemon juice in a blender.
   • Blend until smooth.
   • Strain through a fine mesh sieve to remove seeds.
2. Cook Strawberry Mixture:
   • Pour the strained puree into a small saucepan.
   • Simmer over medium heat for 5 minutes.
   • Whisk in the freeze-dried strawberry powder.
3. Gelatin Preparation:
   • Sprinkle gelatin over ¼ cup of cold water in a small bowl; allow to bloom for 5 minutes.
   • Add the bloomed gelatin to the warm strawberry mixture.
   • Cook on low heat for 2 minutes or until the gelatin dissolves and the mixture thickens.
   • Remove from heat.
4. Chilling Process:
   • Transfer the mixture to a bowl and cover.
   • Chill in the refrigerator for at least 1 hour.
5. Whip the Cream:
   • Beat heavy whipping cream in a large bowl with a hand mixer or a stand mixer until stiff peaks form.
6. Combine:
   • Gently fold the chilled strawberry mixture into the whipped cream until well combined with no streaks.
7. Final Assembly:
   • Spoon or pipe the mousse into serving cups or bowls.
   • Cover and refrigerate for at least 2 hours before serving.
8. Garnish:
   • Top each serving with whipped cream, fresh strawberry slices, and a sprinkle of freeze-dried strawberry powder as desired.

Nutrition