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1
Make the mousse In a food processor, puree the strawberries until smooth; you should have 1 cup.
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2
Scrape the puree into a bowl.
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3
Make the mousse In a small bowl, sprinkle the gelatin over 1/4 cup of the cream and let stand for 5 minutes.
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4
Make the mousse In a small saucepan, stir 1/4 cup of the cream with the sugar over moderate heat until the sugar dissolves.
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5
Whisk in the gelatin mixture until dissolved; remove from the heat.
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6
Make the mousse In a large bowl, combine the mascarpone and vanilla seeds.
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7
Using a handheld elecric mixer, beat the mascarpone at medium speed until thickened, about 3 minutes.
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8
With the mixer on, slowly drizzle in the gelatin mixture and beat for 1 minute.
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9
Fold in the strawberry puree.
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10
Make the mousse In a large bowl, beat the remaining 1 1/2 cups of heavy cream at medium speed until stiff peaks form.
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11
Fold the whipped cream into the mousse and spoon into bowls.
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12
Refrigerate until well chilled, at least 1 hour.
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13
Meanwhile, make the strawberry salad In a medium bowl, toss the strawberries with the sugar and lime zest.
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14
Let macerate at room temperature for 20 minutes.
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15
Meanwhile, make the strawberry salad Spoon the strawberry salad and juices over the mousse and serve.
