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1
Prepare collar for a 1 1/2 quart souffle dish.
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2
If you're using a deep glass or trifle bowl, you probably won't need to do this.
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3
Tear off a 20 inch piece of waxed paper; fold lengthwise into a 20 inches by 6 inches strip.
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4
Wrap around outside of dish so collar stands 2 inches above the rim; tape or fasten in place.
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5
In a food processor with knife blade attached, or in blender, puree strawberries.
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6
Pour 1 cup puree into small bowl, remaining puree into a large bowl.
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7
In a 1 quart saucepan, mix gelatin, sugar and salt.
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8
Add water; cook over low heat until gelatin is completely disolved, stirring often.
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9
Into puree in small bowl, stir 2 tablespoons of the gelatin mixture.
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10
Into puree in large bowl, stir lemon juice, vanilla, and remaining gelatin mixture.
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11
Refrigerate mixtures, stirring often, until mixtures mound when dropped from a spoon, about 45 minutes.
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12
In a small bowl with mixer at high speed, beat egg whites until stiff peaks form.
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13
In a large bowl with mixer at medium speed, beat cream until soft peaks form.
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14
With a rubber spatula, gently fold whites and whipped cream into strawberry mixture in the large bowl.
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15
Alternately spoon mixtures from both bowls into prepared souffle dish.
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16
With knife, cut through mixtures to make a pretty swirled design.
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17
Cover and refrigerate mousse until set, 4 to 6 hours.
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18
Carefully remove waxed paper collar and serve, garnished with several fresh strawberries.
