450 g (two cups) Strawberry puree: After fresh strawberry measurement, purée them. Use frozen fruit; allow it come to room temperature; purée it; then, reduce it by simmering over medium heat for 10 minutes
or until the mixture somewhat thickens and some water evaporates. Calculate it following the reduction procedure.
60 g (½ cup) powdered sugar (more or less based on strawberry sweetness; use it sieved.)
One tablespoon freshly squeezed lemon juice. Six grams (two teaspoons) powder gelatin 345 g (1½ cups) 36% fat heavy cream, very cold
Rinse the strawberries first till they are absolutely clean. Create a puree then by running through a blender or food processor. Measure the puree afterward to be sure you have the correct weight.
Using the puree, mix the sieved powdered sugar and the freshly squeezed lemon juice. Taste and add extra sugar if necessary once well blended.
Bloom the gelatin powder then by sprinkling it over two teaspoons of cold water. Let it sit until the texture thickens and jiggly for three minutes.
Under a microwave, heat the mixture until hot—but not boiling. When it becomes a liquid and loses heat, add it to the strawberry mix. When you add the gelatin, the mixture should be neither hot nor cold.
Whipe the cold heavy cream right away with an electric hand mixer until it reaches early stiff peaks. Steer clear of overwhipping since the cream can either crack and curdle or become too hard.
Fold the whipped heavy cream softly into the strawberry mixture using a rubber spatula.
Arange the strawberry cream mixture equally into four cups using a spoon or piping bag. The cups should set by refrigeration for six hours.
Follow the directions in my chantilly cream recipe to make an easy whipped cream icing for decoration.
Top the ready strawberry mousse with fresh strawberry slices, a dab of chantilly cream, and a sprig of the herb of your choice.