Easy Strawberry Mousse

Developed May 7, 2013. Intense, fresh strawberry flavor, creamy richness, a light spring or summertime dessert, and only four ingredients! Leave out the whipped cream for a reduced-calorie or vegan treat.

1 lb fresh or fresh-frozen strawberries, hulled and coarsely chopped
1/4 c sugar
1 envelope plain gelatin (use vegetable gelatin for vegetarian)
about 1 c commercial or homemade whipped cream (ReddiWhip™ is good)

Stir the gelatin into 1/4 cup cold water to bloom for a few minutes. Place the berries and sugar in jar of a blender. Process at top speed for about a minute until a smooth puree forms. Transfer the puree to a microwave-proof bowl and heat on high power to about 145 degrees F (63 C), about 2 minutes at 1250 watts. Stir in gelatin mixture and return hot puree to the blender jar. Chill until it thickens and reaches about 40 degrees F (4 C). Blend on top speed until volume increases by about 50 percent. Transfer the whipped puree to a bowl and fold in the whipped cream. Divide into serving dishes, and chill tightly covered until ready to serve. Garnish with strawberry slices and tiny mint leaves. Serves 6. Variation. Spoon a small serving into a tiny bowl and freeze lightly. Garnish with mint and a berry slice. Present as an amuse bouche before the meal or a palate clearer between courses.