Strawberries, chopped
Sugar
Lemon juice
Vanilla extract
Egg whites
35% Whipping cream
In a food processor, blend strawberries and sugar into a puree. If desired, strain the mixture.
Next, in a saucepan, bring the strawberry puree, lemon juice, and vanilla to a boil and let it simmer for 3 minutes. Refrigerate for 1 hour.
In a bowl, whisk the egg whites using an electric mixer until foamy. Gradually add the strawberry syrup while continuously whisking.
In another bowl, whip the cream until stiff peaks form. Gently fold the cream into the egg white and strawberry puree mixture using a spatula.
Pour the mousse into glasses, garnish with fresh strawberries, and top with a fresh basil leaf.
