Difficulty:[usr 3]
Hull and rinse the strawberries, blend them. Filter grout obtained.
In a terrine, smooth cream and cottage cheese with a whisk. Add the strawberry coulis.
Soften the gelatin sheets in cold water.
Put the caster sugar in a saucepan with 1 tablespoon of water and boil for a minute. Add, off the heat, the drained gelatin. Mix and let cool.
Pour the syrup into the coulis mixture while whisking. Add the bitter almond essence and whisk again. Put the preparation in the refrigerator for about 30 minutes.
At the end of this time, beat the egg whites in a large terrine. Add the vanilla sugar and continue beating until smooth and glossy. Pour the strawberry coulis mixture into the terrine and continue whisking, at low speed, until you obtain a smooth preparation. Pour it into a decorated mold and smooth the surface.
Put in the fridge and let sit for 12 hours or more.
Unmold the mousse onto a serving platter, dipping the mold for a few moments in hot water.
Decorate with strawberries and sprigs of mint.
Serve with vanilla custard.
