Serves 8 to 10
• 1 qt. fresh strawberries (about 1½ lbs.)
• 1½ cups sugar
• 1 package (1 Tbs.) unflavored gelatin
• ½ cup cold water
• 1 cup heavy cream
• ½ cup egg whites
• pinch of salt
• ⅓ cut Triple Sec or curaçao
Garnish
• additional fresh strawberries
1. Hull and wash the strawberries and purée them in a blender. Pass the purée through a medium-fine sieve and discard the seeds. Combine the purée with 1 cup of the sugar.
2. Soften the gelatin in the cold water, then heat it gently until it is completely dissolved. Add the remaining ½ cup sugar and stir over low heat until the liquid is clear. Stir in the strawberry purée and let the mixture cool in the refrigerator until it just begins to thicken—don’t forget to check frequently or you’ll be sorry! I check it at least every 10 minutes, at first, then every 3 or 4 minutes when the mixture is already cool to the touch.
3. Beat the cream until it begins to hold fairly stiff peaks. Beat the egg whites with a pinch of salt until they are stiff.
4. When the purée begins to thicken, first stir in the Triple Sec or curaçao, then fold in the whipped cream and finally the beaten egg whites.
5. Spoon the mixture into an oiled charlotte mold or into individual serving dishes and freeze without stirring for 4 to 6 hours. Unmold onto a platter if you have used a charlotte mold.
6. If you must leave the mousse in the freezer for a longer time and it gets too hard, just let it sit at room temperature for 15 to 20 minutes before serving.
7. Garnish the mousse with fresh strawberries.
