Strawberry Mousse

• 1 lb. strawberries
• 3–4 Tbsp. sugar
• 1 tsp. plain gelatin
• 2 Tbsp. water
• 1.5 cups whipping cream

Hull and wash the strawberries.

Put 2 Tbsp. cold water in a small bowl and sprinkle the gelatin on top. Let stand for 5 minutes, then place the bowl in a larger bowl filled with hot water. Let that stand for 5 minutes, then stir until the gelatin is dissolved and the liquid is clear.

Put the strawberries in a blender or food processor and whirl until you have a purée. Taste this and add as much sugar as you deem necessary.

Place a tablespoonful of the purée in each of four cup-sized glasses.

Place the rest of the purée in a large bowl and stir the gelatin in thoroughly.

Whip the cream into soft peaks. Stop before it gets too stiff, then blend it gently, a few tablespoons at a time, into the purée to make your mousse.

Divide the mousse among the 4 glasses on top of the plain purée. Cover the glasses and refrigerate for at least 2 hours, and up to 2 days.

You can reserve a couple of strawberries and a spoonful of the whipped cream for garnish.