3 pt Strawberries, hulled
3    Envelopes unflavored gelatin
3/4 c  Sugar
1/8 ts Salt
3/4 c  Water
2 tb Lemon juice
1 ts Vanilla extract
4    Egg whites, at room
-temperature
2 c  Heavy or whipping cream

Marbled Strawberry Mousse

Early in day or day ahead:

Prepare collar for 1 1/2 quart souffle dish: tear off 20-inch strip of
waxed paper; fold lengthwise to make a 20-inch by 6- inch strip. Wrap strip
around outside of dish so collar stand 2 inches above rim.

In food processor or blender, puree strawberries. Pour 1 cup puree into a
small bowl, remaining puree into a large bowl.

In 1 quart saucepan, mix gelatin, sugar and salt. Add water; cook over low
heat until gelatin is completely dissolved, stirring often. Into puree in
small bowl, stir 2 tablespoons of gelatin mixture. Into puree in large
bowl, stir lemon juice, vanilla, and remaining gelatin mixture.
Refrigerate mixtures, stirring often, until mixtures mound when dropped
from spoon(about 45 minutes).

In small bowl, with mixer at high speed, beat egg whites until stiff peaks
form. In large bowl, with mixer at medium speed, beat cream until stiff
peaks form. Using a spatula, gently fold egg whites and cream into
strawberry mixture in the large bowl.

Alternately spoon strawberry mixtures from large and small bowls into
prepared souffle dish. Cut through mixtures with knife to make marbled
design, then cover and refrigerate until mousse is set(about 3 hours).

Carefully remove waxed paper collar before serving. Makes 12 servings.