Instructions

1. Cut the strawberries and puree them. Then pass the puree trough a sieve to remove the seeds.Add the lemon juice, mix well and set aside.
2. Put sugar and water in a heavy bottomed pan, bring to theboil then cook for about 5 minutes until you have a slightly thick syrup.
3. Soak the leaf gelatine in cold water. Let the syrup cool down until the temperature drops to about 40ºC (if you don't have a thermometer wait at least 30 minutes then touch it with your finger: if you can bear the temperature it will be ready), squeeze and drain the gelatine and add it to the cooled syrup, mix until dissolved then add to the strawberry puree.
4. Wait until the mixture starts to become solid, whip the cream and add it to the strawberry syrup: work with 3 bowl, one for the strawberry syrup, one for the cream and one to mix the 2 things. Start mixing 1 tablespoon of cream and one tablespoon of syrup and keep adding one tbsp at a time until you have smooth mixture.
5. Fill 6 little cocotte with the mousse anf refrigerate for 8 hours.Serve with fresh strawberries on the top of each mousse.