This is a strawberry mousse with pistachios and coulis. The recipe creates enough for a 6 cup charlotte mold.

Strawberry coulis

Strawberry puree (from above)
1/2 cup of instant dissolving sugar
2 Tbsp of lemon juice

Chantilly cream

Reserved whipped cream
Drops of vanilla extract
1 tsp of instant dissolving sugar

• Set aside 5 small, perfect strawberries for garnish, hull the remainder, and puree in a food processor.
• Reserve 1 1/2 cups for the mousse, the rest for the strawberry coulis.
• Prepare the strawberry coulis:
  • Pass the reserved puree through a fine sieve to remove the seeds.
  • Whisk in sugar and lemon juice; refrigerate.
• Prepare the pistachios:
  • Bring a saucepan of water to boil.
  • Add the pistachios and remove the pan from the heat.
  • Let stand for 10 minutes.
  • Drain and rinse in cold water.
  • Peel and chop coarse; set aside.
• Add the 1 cup of confectioner’s sugar and the lemon juice to the 1 1/2 cups of puree.
• Sprinkle the gelatine on 1/4 cup of water in a heatproof container and let stand 5 minutes until softened.
• Bring 2 to 3 inches of water to a simmer in a small pan.
• Set the container of gelatine in it until liquid.
• Whisk the liquified gelatine into the sweetened strawberry puree.
• Add the chopped pistachios.
• Beat 1 cup of the whipped cream and fold in the strawberry mixture.
• Sprinkle the inside of a charlotte mold with cold water.
• Pour in the strawberry-cream mixture.
• Refrigerate for at least 5 to 6 hours.

Final preparation

• Not more than 1 hour before serving whipped the remainder of the cream with the drops of vanilla until stiff.
• Add the sugar and beat some more.
• Fit a pastry bag with a medium star tip.
• Fill with the Chantilly cream and refrigerate.
• Unmold the dessert:
  • Dip the mold into hot water for a few seconds.
  • Invert on a dessert platter.
• Decorate with the fresh strawberries, cut in thin slices, and the Chantilly cream.
• Serve with the coulis.