Take 200 grams of fresh strawberries, wash them thoroughly and remove the stems. Puree them in a blender until smooth.
In a pan, add the strawberry puree and 50 grams of sugar. Cook it on medium heat until the sugar dissolves completely. Let it cool.
In a separate bowl, soak 10 grams of gelatin in 50 ml of water for about 10 minutes. Then, heat it on low flame until the gelatin dissolves completely. Mix this gelatin mixture into the cooled strawberry puree.
In another bowl, whip 200 ml of fresh cream until it forms soft peaks. Gradually fold this whipped cream into the strawberry and gelatin mixture.
Pour the mixture into individual serving dishes and refrigerate for at least 2 hours or until the mousse sets.
Garnish with fresh strawberries or mint leaves before serving.