GF Strawberries and Cream Mousse

1 Tablespoon gelatin

1/4 cup water

2 pints strawberries

6 Tablespoons sugar, divided

1 1/2 cups heavy cream

3 Tablespoons powdered sugar

1 teaspoon vanilla

In a small dish, sprinkle the gelatin over the water and allow to stand for at least 5 minutes.

Meanwhile, hull and coarsely chop 1 pint of strawberries. Sprinkle 3 Tablespoons of sugar over the strawberries and allow to stand. The amount of sugar really depends on how sweet your berries are. You may need to add more or less. The berries will macerate – release liquid and soak in it’s own juices, intensifying the flavor.

Pulse a few times on a food processor or mash the berries together finely.

Slice half of the other pint of berries and sprinkle the other 3 Tablespoons of sugar over the berries. Place the slice berries in a strainer over a bowl or the sink and allow the liquid to drain. We don’t want the berries to exude a lot of liquid into the dessert at this point, so we are getting rid of it.

Whip the cold cream with the powdered sugar and vanilla until stiff peaks form. I always place my bowl and whisk attachment in the freezer before I start preparing the dessert. By the time I am ready to whip the cream, the bowl and the whisk attachment have chilled and the cream whips up much better. When you whip cream, you are whipping air, water and fat. If the fat begins to melt, the whipped cream will collapse, which is why it’s so important to use chilled utensils and very cold cream.

Melt the gelatin in the microwave for about 30 seconds or over a double boiler. Do NOT boil.

Pour the gelatin into the pureed berries and fold carefully into the whipped cream. Arrange the sliced berries on the bottom of a glass dish or in individual serving containers.

Spoon the strawberry gelatin mixture over the sliced berries, smooth the top and refrigerate until chilled and set.

Garnish with the remaining 1/2 pint of berries.