Strawberry Mousse

Directions

1. 1
   Combine puree and sugar in medium bowl.
2. 2
   Soften gelatin in lemon juice; dissolve over hot water; stir into puree.
3. 3
   Beat egg whites until foamy and add to puree.
4. 4
   Place mixture in the freezer.
5. 5
   When partially frozen, about 45 to 60 minutes, beat in food processor or blender until pale pink.
6. 6
   Transfer to a bowl.
7. 7
   Whip 1 cup cream and fold into berry mixture.
8. 8
   Place in serving dishes or glass bowls; refrigerate until firm, at least 2 hours.
9. 9
   Decorate with whipped cream rosettes, made from remaining 1/2 cup cream.
10. 10
    Top with a whole strawberry and dust with pistachio nuts.