|Strawberries||2 Pound (900 Gram)|
|Whipping cream||250 Milliliter (1 Cup)|
|Fine granulated sugar||4 Tablespoon|
|Eggs||4 , separated|
Dissolve the gelatin in 2 tablespoons of water over low heat.
Crush the berries in a bowl.
Put the cream, sugar and egg yolks in the top of a double boiler and beat over barely simmering water until the custard is smooth and thick.
Stir in the gelatin, strawberries and Kirsch.
Taste the mixture and add more sugar if necessary.
Set aside to cool, stirring occasionally.
Whip the egg whites until they are stiff and fold them into the strawberry mixture.
Pour the mousse into a glass bowl and refrigerate until well chilled and set.