Ingredients
1½lbsstrawberries
2tbspfresh lemon juice,divided
8ozwhite chocolate,finely chopped
1¼tspunflavored gelatin,about half a small envelope
2cupsheavy cream
2tbsppowdered confectioner’s sugar
Preparation
Clean and hull the strawberries. Starting with about half of the strawberries, quarter them and purée them in either a blender or food processor.
Press the purée mixture through a mesh sieve with the back of a spoon into a bowl. Stir in 1 Tbsp of the lemon juice and set aside.
With the remaining ¾ pound or so of berries, slice as many as to fill up 2 cups, and set aside.
Melt white chocolate in a double boiler, or a stainless steel bowl set over simmering water. Stir until smooth, set aside.
Soften the gelatin: Put ¼ cup of cold water into a small bowl. Sprinkle the gelatin powder over the water and let sit for 5 minutes.
Put ¼ cup of the cream into a small saucepan on medium heat. Whisk in 2 tablespoons of the powdered sugar and bring to a simmer. Stir in the water gelatin mixture until dissolved.
Pour this mixture into the bowl with the melted white chocolate and whisk until smooth.
Stir in ¾ cup of the puréed strawberries, reserving the remaining ¼ cup.
Using an electric mixer with the whisk attachment, beat the remaining 1¾ cups of cream on medium-high speed until medium peaks form.
Stir a third of the whipped cream into the chocolate mixture. Using a large rubber spatula, gently fold the remaining whipped cream into the mixture. Refrigerate for 1 hour.
Stir the remaining 1 tablespoons of lemon juice into the reserved sliced berries. Fold the sliced berries into the mousse.
Spoon mousse into serving cups and refrigerate for at least another hour, preferably several hours, or even overnight.
When you are ready to serve the mousse, pour a dollop of the reserved strawberry purée onto each serving. Add a few slices of strawberries as garnish.
