Mousse can be made up to three days ahead.
2 x 250g punnets fresh strawberries, hulled
1 1⁄2 tsps powdered gelatine
2 tblsps water
3 egg yolks
1⁄2 cup caster sugar
1/3 cup lemon juice
2 cups thickened cream Whipped cream, to serve
Cut 1 1⁄2 punnets of the strawberries in half. Reserve remaining strawberries for decoration and refrigerate. Process halved strawberries in a food processor until smooth. Strain. Discard seeds. You will need 2/3 cup puree.
2 Sprinkle gelatine over water in a small, heatproof jug. Stand jug in a medium saucepan of simmering water. Stir until gelatine is dissolved. Remove. Cool to room temperature. Stir into the strawberry puree.
3 Make lemon curd by combining yolks, sugar and juice in a medium heatproof bowl. Sit bowl over same pan of simmering water. Whisk constantly until slightly thickened. Remove bowl from heat. Cool down to room temperature.
4 Beat cream in a bowl with electric mixer until rm peaks form. Fold in lemon curd.
5 Divide mixture evenly between two bowls. Fold puree into one half until combined.
6 Divide lemon mixture among six serving glasses (200ml capacity). Top with strawberry mixture. Refrigerate for about 4 hours, or overnight until set.
7 Serve mousse topped with whipped cream and reserved quartered strawberries.