Strawberry mousse

Soak the gelatin leaves in cold water for 10 minutes. Cut the stems off 1 lb of the strawberries and cut in half. Puree in blender or food processor. Heat about 1/3 of the puree to boiling and then add softened gelatin, blending until gelatin melts. Add the rest of the puree and blend. Set aside and allow to cool.

Beat the cream in a mixer until it forms soft peaks. Add the 1/2 cup of confectioner’s sugar and continue to beat to incorporate. Fold the whipped cream into the cooled puree until well blended. Place in molds/dessert glasses and refrigerate for a least 2 hours.

To make the strawberry sauce, mash 1 cup of strawberries, add the water and heat to boiling, simmering for 2 minutes. Add the remaining 4 tbsp of sugar and the cornstarch. Cook until thickened.

Decorate with remaining strawberries.