Marbled Strawberry Mousse
egg whites, room temperature
Early in day or day ahead: Prepare collar for 1 1/2 quart souffle dish: tear off 20-inch strip of waxed paper; fold lengthwise to make a 20-inch by 6-inch strip.
Wrap strip around outside of dish so collar stands 2 inches above rim.
In food processor or blender, puree strawberries.
Pour 1 cup puree into a small bowl, remaining puree into a large bowl.
In 1 quart saucepan, mix gelatin, sugar and salt.
Add water; cook over low heat until gelatin is completely dissolved, stirring often.
Into puree in small bowl, stir 2 tablespoons of gelatin mixture.
Into puree in large bowl, stir lemon juice, vanilla and remaining gelatin mixture.
Refrigerate mixtures, stirring often, until mixtures mound when dropped from spoon (about 45 minutes).
In small bowl, with mixer at high speed, beat egg whites until stiff peaks form.
In large bowl, with mixer at medium speed, beat cream until stiff peaks form.
Using a spatula, gently fold egg whites and cream into strawberry mixture in the large bowl.
Alternately spoon strawberry mixtures from large and small bowls into prepared souffle dish.
Cut through mixtures with knife to make marbled design, then cover and refrigerate until mousse is set (about 3 hours).
Carefully remove waxed paper collar before serving.