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Export 5 ingredients for grocery delivery
Step 1
Thaw the frozen strawberries in a fine wire sieve/colander over a bowl to collect the juice. When they're thawed press on them gently with a rubber spatula to collect a but more.
Step 2
Measure 3 Tablespoons of the juice in a small bowl and sprinkle the gelatin over juice. You can also add the liqueur now if you wish. Let sit until the gelatin softens, about 5 minutes.
Step 3
Place remaining juice in a small saucepan with 2 Tablespoons of sugar and cook over medium-high heat until the juice is reduced by half.
Step 4
Remove the pan from the heat, add the softened gelatin mixture, and stir until the gelatin has dissolved. Add the cream cheese and whisk until smooth. transfer the mixture to a large bowl.
Step 5
Transfer the strawberries from the sieve to a food processor. Puree. Add the strawberry puree to the juice-gelatin mixture and whisk until combined.
Step 6
Using your mixer fitted with a whisk, whip the heavy cream on medium-low speed until foamy, about 1 minute. Increase speed to high and whip until soft peaks form, about 1 to 3 minutes.
Step 7
Gradually add remaining 2 Tablespoons of sugar and whip until stiff peaks form, about 1 to 2 minutes.
Step 8
Fold whipped cream into strawberry mixture until no white streaks remain. Portion into two dessert dishes.
Step 9
Chill for at least 4 hours and up to 48 hours. If chilled longer than 6 hours let the mousse sit at room temperature for 15 minutes.
Step 10
Garnish with additional whipped cream and strawberries
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