Best Strawberry Mousse

Blend the strawberries in a food processor until smooth. Strain through a sieve or mesh. Then, add the sugar, salt, and liquor. Combine well.Tip - Straining thru a sieve will take away all the fiber and seeds which gives a nicer consistency for the mousse.

Optional - For a more concentrated flavor, this puree can be reduced to half in a saucepan over medium heat.Tip - If you choose to reduce the strawberry puree, you will need to double the amount of strawberries in the recipe to make 6 servings.

Save ½ cup puree aside for the top garnish. This is optional as well. If you plan to top with whipped cream instead of puree for the garnish, you can use all this puree in the mousse.

Next, combine the gelatin with 2 tbsp of water. Let soak for 3 minutes then heat in the microwave for 30 to 40 seconds until completely dissolved. Let cool slightly.Tip - If you have any white scum on top of the melted gelatin, take it out with a spoon.

Add the melted gelatin to the strawberry puree. The best way to do this is to add a few tablespoons of strawberry puree to the gelatin. Then combine the two.Tip - Adding a little strawberry puree to the gelatin first will temper and prevent the gelatin from becoming lumpy.

In the bowl of a stand mixer with the whisk attachment, whip the cream with powdered sugar and vanilla extract until stiff peaks.

Then, gently combine the whipped cream and strawberry mixture until you have no more white streaks. Your strawberry mousse is ready.

Divide the mixture evenly between 6 individual glasses. Top with the remaining strawberry puree we saved earlier.Tip - I like to pour the mousse into a piping bag and then pour it into the glasses. This makes it easier to pour and keeps the glasses clean.

Chill the mousse in the fridge for at least 3 hours - preferably 4 hours or overnight.

For garnish, you can top with whipped cream and strawberries. I used a slice of strawberry on each.

Enjoy!