Strawberry Mousse

Cut a strip of parchment paper to the desired length for wrapping around a 5-cup mold, forming a collar

Fold the paper in half and tie with crepe tape or twine, leaving 5 cm extending beyond the mold's edge

Wash and hull the strawberries, then dry them with paper towels

Process them one cup at a time in a blender, discarding the seeds and stems as you go, and collect them in a bowl

Melt the gelatin in 1/4 cup granulated sugar in a saucepan over low heat, stirring constantly until dissolved

Add the water and stir until the mixture is smooth

Let it cool slightly and then whisk into the strawberry puree

Place the bowl over ice to chill more quickly

Whisk the egg whites with yeast powder and add the remaining 1/2 cup granulated sugar, whipping in two tablespoon increments until stiff peaks form

In a separate bowl, whip the heavy cream until stiff peaks form

Fold the whipped cream into the strawberry mixture and pour into the prepared mold

Refrigerate for at least 4 hours before serving.