First Step: Prepare the Strawberries
Wash and hull 300g of fresh strawberries, then puree them in a blender or food processor until smooth. Reserve about half a cup for serving as a fresh topping or sauce later.

Second Step: Soften the Gelatin
In a small bowl, sprinkle 1 tablespoon of gelatin over 2 tablespoons of cold water and let it bloom for around 5 minutes. Then, gently warm the gelatin until fully dissolved to avoid lumps.

Third Step: Combine Gelatin with Strawberry Puree
Mix the dissolved gelatin thoroughly into the bulk of the strawberry puree to ensure even distribution and smooth texture.

Fourth Step: Whip the Cream
In a chilled bowl, whip 1 cup of cold heavy cream with 50g sugar and 1 teaspoon vanilla extract until soft peaks form. This adds the mousse’s airy and creamy character.

Fifth Step: Fold Strawberry Puree into Whipped Cream
Gently fold the strawberry puree mixture into the whipped cream, maintaining the airy texture by mixing carefully and slowly.

Sixth Step: Chill the Mousse
Pour the combined mixture into individual serving glasses or molds. Refrigerate for at least 4 hours, or ideally overnight, to allow the mousse to set and develop flavors.

Final Step: Garnish and Serve
Before serving, spoon the reserved strawberry puree over the mousse and garnish with fresh sliced strawberries for extra freshness and visual appeal. Enjoy this light, creamy, and fruity dessert!