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1
Process the basil and the 1/2 cup sugar in a blender or small food processor and pulse until combined, stopping to scrape down the sides as needed.
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2
Place quartered strawberries in a medium bowl and sprinkle with the basil sugar.
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3
Allow the mixture to stand for 20 minutes.
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4
Cut parchment paper into 5 long strips, about 2-inches wide and 12-inches long.
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5
Wrap one strip of parchment around the top of a 3-ounce ramekin and secure with string or tape to form a collar that extends above the top of the ramekin.
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6
Repeat with the remaining 4 strips and ramekins.
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7
Set aside.
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8
Whip the heavy cream until soft peaks form and refrigerate until ready to use.
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9
Combine the lemon juice with 3 tablespoons of water and the gelatin in a small bowl.
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10
Allow gelatin to soften, about 5 minutes.
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11
Place the macerated berries and sugar in a blender or food processor and puree until smooth.
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12
Pour mixture through a fine-mesh strainer and press to release the juices; you will need about 1 1/4 cups of the strained juice.
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13
Discard the pulp and seeds.
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14
In a small, heavy saucepan, combine 1/4 cup of the strawberry puree and the 1/3 cup sugar over medium heat, stirring to dissolve the sugar.
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15
Just before the mixture begins to boil, remove the syrup from the heat and stir in the gelatin mixture until well incorporated and dissolved.
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16
Combine the gelatin mixture with the remaining strawberry puree in a medium bowl.
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17
Set the medium bowl inside a large bowl filled with ice water.
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18
Stir the strawberry mixture until cooled and syrupy.
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19
Fold the reserved whipped cream into the syrup mixture, gently but thoroughly, until well incorporated and the mixture is one solid color.
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20
Fill the prepared molds with the strawberry mousse, cover, and freeze until firm, at least 4 hours.
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21
Allow mousse to stand at room temperature for about 10 minutes before serving.
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22
Remove the parchment paper from the molds and garnish with fresh sliced strawberries and basil.
