Step 1: Hydrate the Gelatin

Start by hydrating the gelatin:

• If you’re using gelatin powder, mix it with 40 g (⅙ cup) icy cold water and set it aside for about 10 minutes. If using gelatin sheets, soak them in cold water for the same amount of time.

Step 2: Puree and Strain the Strawberries

• Cut the strawberries into smaller chunks and puree them in a food processor or with a hand blender.
• Strain the puree through a fine mesh sieve to remove the seeds, ensuring a smooth texture for the mousse.

Tip: Puree the strawberries for both the mousse and the sauce at the same time to save time. To achieve a deeper strawberry flavor and more vibrant color, cut off the white parts of the strawberries before pureeing.

Step 3: Heat the Strawberry Puree and Melt the Gelatin

• Take about one-third of the strawberry puree and heat it until it’s warm (about 122–140ºF or 50–60ºC). Add the hydrated gelatin to the warm puree and mix until fully dissolved.
• Once the gelatin is melted, add the remaining cold puree and mix well.

Tip: If you’re using gelatin sheets, make sure to squeeze out the excess moisture before adding them to the warm puree. Check that all the gelatin is dissolved properly, or reheat slightly if needed.

Step 4: Add Lemon Juice

Stir in the lemon juice to the puree mixture. Set it aside at room temperature, ensuring the puree cools down before combining it with the whipped cream and meringue. If the puree becomes too cold and thickens, slightly warm it up again.

Step 5: Make the Whipped Cream

• Pour the cold heavy cream into a large bowl and whip it until stiff peaks form.
• Set the whipped cream aside in the fridge until you are ready to combine it with the meringue.