Strawberry Mousse Recipe in 20 Minutes: Velvety and Light

Instructions:

1. Combine the strawberries, granulated sugar, and lemon juice in a saucepan over medium heat. Simmer for 5 minutes until the berries break down and the liquid thickens slightly. Note: Don't boil it violently, just a steady simmer.
2. Blend the strawberry mixture until smooth, then press through a fine mesh strainer to remove seeds. Let the reduction cool completely. Note: This is the most critical wait time in the recipe.
3. In a chilled bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat on medium high speed until stiff peaks form. Note: Stop the moment the cream holds its shape.
4. Bloom the gelatin by sprinkling it over the cold water, letting it sit for 5 minutes, then gently warming it (microwave for 5-10 seconds) until liquid.
5. Gently pour the cooled strawberry reduction and the liquid gelatin into the whipped cream.
6. Using a rubber spatula, use a folding motion to combine until the color is uniform, taking care not to deflate the air bubbles. Note: Cut through the center and fold over.
7. Spoon the mousse mixture into individual ramekins or glasses.
8. Refrigerate for at least 1 hour until the structure is firm to the touch.