Strawberry Mousse

Wash and hull the strawberries

Puree them in a blender or food processor, then strain through a fine-mesh sieve

Set aside

Combine 2/3 cup of water in a small bowl and refrigerate or freeze for 25 minutes, or until a thin layer of ice forms on the surface, about 0.5 cm thick

In a small saucepan, sprinkle the gelatin over 1/3 cup of remaining water and let it soften for a few minutes

Heat gently and stir until the gelatin dissolves

Remove from heat and transfer to a bowl

Add 1/4 cup of sugar, lime zest, and lime juice, stirring until the sugar is dissolved

Combine with the strawberry puree and stir well

Place the bowl over an ice bath and stir constantly until it thickens slightly and has the consistency of meringue

Meanwhile, combine the low-fat milk with the partially frozen water (including the formed ice) and whip in a mixer at high speed for 5 minutes or until stiff peaks form

Set aside

Beat the egg whites until soft peaks form

Add the remaining sugar (1/4 cup), 1 tablespoon at a time, whipping until stiff peaks form and shine (do not overbeat)

First add a little of the strawberry mousse to the whipped cream and fold gently

Then add the remaining strawberries and fold slowly

Finally add the milk mixture and fold slowly

Transfer to a glass bowl or individual cups with 1/2 cup capacity

Refrigerate for 8 hours or overnight

Garnish with strawberries

Serve in 18 portions