Strawberry Basil Cream Cheese Mousse

Ingredients

1. 1
   1 Qt.
   Mousse: Fresh Strawberries, Washed & hulled
2. 2
   1/2 Cup(s)
   Mousse: Granulated sugar
3. 3
   1 Each
   Mousse: Lemon, Juiced
4. 4
   1 Pound
   Mousse: Cream Cheese
5. 5
   1 package
   Mousse: Gelatin powder
6. 6
   1 Cup(s)
   Mousse: Heavy Cream, Whipped soft peaks
7. 7
   2 Tbsp(s)
   Mousse: Fresh Basil, Minced
8. 8
   1 pkg
   Garnish: Shortbread cookies
9. 9
   1 Pint
   Garnish: Fresh Strawberries Sliced
10. 10
    2 Tbsp(s)
    Garnish: Granulated Sugar

Steps

1. Puree the strawberries, sugar, and lemon juice in a blender until smooth.
2. In a saucepan, heat the berry puree until just a simmer and remove from heat.
3. Wisk in the gelatin powder and set aside.
4. In a stand mixer with a paddle attachment, mix the cream cheese until softened, and slowly add the strawberry gelatin puree.
5. Whip the heavy cream and the basil separately, then fold into the mousse to finish.
6. Refrigerate the mousse at least an hour before serving.
7. Mix the sliced berries with the sugar.
8. Portion the mousse into serving dishes, and garnish with the marinated berries, and the shortbread cookies.