Wash and hull 300 grams of strawberries, then blend into a smooth puree.

Strain the strawberry puree through a fine sieve to remove seeds for a silky texture.

Sprinkle 1 tablespoon of gelatin over 3 tablespoons of cold water and let bloom for 5 minutes.

Gently warm the bloomed gelatin until dissolved; do not boil.

Whip 300 milliliters of cold heavy cream with 50 grams of sugar until soft peaks form.

Warm half of the strawberry puree slightly and whisk in the dissolved gelatin until combined.

Add the remaining strawberry puree and 1 teaspoon vanilla extract to the gelatin mixture and cool to room temperature.

Gently fold the whipped cream into the strawberry mixture using a spatula, keeping it light and airy.

Pour the mousse into serving glasses or bowls and refrigerate for at least 4 hours or overnight to set.

For the sauce, simmer 150 grams chopped strawberries with 30 grams sugar and 1 teaspoon lemon juice for 10 minutes until thickened.

Cool the sauce completely before drizzling over the set mousse.

Garnish with fresh strawberries or mint leaves before serving.