I’m ready for Spring in more ways than one.  This weekend we had what I’m hoping is the first of many gorgeous and sunny days and a fresh and fruity dessert was just perfect.  This strawberry mousse is a bit like ambrosia just a bit less jello-y.  I found this recipe in an old edition of America’s Test Kitchen that I keep around, so I’ve listed the recipe below.  It’s a pretty simple and straightforward recipe.  I love how bright and colorful it is. Plus,  it saves really well, so I’ve been having it as an end-of-the-day treat when I get home from work as well.

Fresh Strawberry Mousse

Ingredients:
2 lbs. Strawberries, hulled
1/2 Cup Sugar
Pinch of Salt
1 3/4 Tsp unflavored Gelatin
4 oz. Soft Cream Cheese
1/2 Cup Heavy Cream

Directions:
1.  Cut enough strawberries into 1/4-inch dice to measure 1 cup; refrigerate until ready to garnish
2.  Pulse remaining strawberries in food processor in 2 batches until most pieces are 1/4 to 1/2 inch thick (som larger pices are fine), 6 to 10 pulses; transfer strawberries to bowl and toss with 1/4 cup sugar and salt; cover bowl and let strawberries stand for 45 minutes, stirring occasionally
3.  Drain process strawberries in fine-mesh strainer set over bowl (you should have about 2/3 cup juice);
4.  Measure out 3 Tbsp juice into small bowl, sprinkle gelatin over juice, and let sit until gelatin softens, about 5 minutes
5.  Place remaining juice in small saucepan and cook over medium-high heat until reduced to 3 Tbsp, about 10 minutes; remove saucepan from heat, add softened gelatin mixture, and stir until gelatin has dissolved
6.  Add cream cheese and whisk until smooth; transfer mixture to large bowl
7.  While juice is reducing, return strawberries to now-empty processor and process until smooth, 15 to 20 seconds; strain puree through fine-mesh strainer into medium bowl, pressing on solids to remove seeds and pulp (you should have about 1 2/3 cups puree); discard any solids in strainer
8.  Add strawberry puree to juice gelatin mixture and whisk until incorporated
9.  Using a mixer fitted with whisk, whip cream on medium-low speed until foamy, about 1 minute; increase speed to high and whip until soft peaks form, 1 to 3 minutes; gradually add remaining 1/4 cup sugar and whip until stiff peaks form, 1 to 2 minutes
10.  Whisk whipped cream into strawberry misture until no white streaks remain
11.  Portion into dessert dishes and chill for at least 4 hours or up to 2 days; serve, garnishing with reserved diced strawberries