Strawberry Mousse

Step 1: Cut enough berries into 1/4 inch pieces to measure one cup and refrigerate for garnish. Pulse remaining berries in food processor until most of the pieces are 1/4 to 1/2 inch in size (this may take 2 separate batches in the food processor) and will take 6-10 pulses depending on your berries and then transfer berries to a bowl and toss with 1/4 cup sugar and salt. Cover and let stand for 45 minutes. **** If using frozen berries -- do not process berries but continue as below (another change is in step 4).

Step 2: Drain berries using a fine-mesh strainer set over a bowl (you should have 2/3 cup juice). In a small bowl add 3 tablespoons of the juice and sprinkle gelation over juice and let sit for 5 minutes or until gelatin softens. In a saucepan over medium high heat add the remaining juice and cook for 10 minutes or until it is reduced to 3 tablespoons. Remove from heat and add the gelatin mixture and stir until gelatin dissolves. Stir in cream cheese whisking until smooth. Transfer mixture to a large bowl.

Step 3: Meanwhile return berries to the empty processor and process until smooth (under 30 seconds). Strain puree through fine mesh strainer into a bowl, pressing on solids to remove seeds and pulp (you should have 1 2/3 cups puree). Discard solids. Add strawberry puree to juice mixture and whisk until smooth.

Step 4: Using an electric mixer fitted with the whisk attachment, whip cream on medium-low speed for 1 minute; increase speed to high and whip until soft peaks form (a few minutes). Gradually add 1/4 cup sugar and whip until stiff peaks form. ***If using frozen berries use 1/2 cup sugar and salt to the cream proceeding as directed. Put strawberry cream into dessert dishes and chill for 4 hours or up to 2 days. Serve garnish with reserved strawberries or if using frozen berries the lemon whipped cream.

Step 5: To make the lemon whipped cream: using an electric mixer fitted with a whisk attachment whip cream at medium low speed for 1 minute. Add cream and lemon zest and juice and increase speed to medium high and whip until soft peaks form (it will take only a few minutes).