1. Wash and hull the strawberries. Place them in a bowl, sprinkle with the sugar, and let stand at room temperature for 1 hour, until the berries have released their juices and the sugar has dissolved.
2. Mash the macerated berries thoroughly, then press through a fine-mesh sieve to remove seeds and solids. You should have approximately 1 to 1 1/4 cups (240-300 ml) of smooth puree.
3. Bloom the gelatin: stir the granulated gelatin into the 2 tablespoons (30 ml) cold water in a small bowl and let stand 3-5 minutes until the granules swell and the mixture looks opaque and spongy. (Blooming means hydrating gelatin in cold liquid before dissolving it in hot liquid, ensuring even incorporation.)
4. Dissolve the bloomed gelatin: add the 3 tablespoons (45 ml) hot water and stir until the gelatin is completely dissolved and the liquid is clear with no visible granules.
5. Stir the dissolved gelatin into the strawberry puree, mixing well to combine.
6. Set the bowl of strawberry-gelatin mixture into a larger pan filled with ice water. Stir continuously with a rubber spatula or wooden spoon for 8-12 minutes, until the mixture thickens to the consistency of unset pudding and begins to mound slightly on the spoon — it should leave a brief trail when the spoon is drawn through.
7. While the mixture chills over ice, whip the thin cream in a separate chilled bowl until it holds soft peaks — the cream should look billowy and doubled in volume, with peaks that curl over gently when the beaters are lifted.
8. Gently fold the whipped cream into the thickened strawberry mixture in three additions, using a wide spatula and a light under-and-over motion, until no white streaks remain. Do not stir; folding preserves the air incorporated during whipping.
9. Pour the mousse into a 6-cup (1.4 L) decorative mold. Cover tightly with plastic wrap or the mold's own lid.
10. Pack the sealed mold in a mixture of crushed ice and coarse salt in a deep bucket or insulated container (approximately equal parts ice and salt by volume). Alternatively, place the covered mold in the coldest part of your freezer. Let stand 4 hours, until the mousse is fully set and firm throughout.
11. To unmold: dip the outside of the mold briefly (5-10 seconds) in lukewarm water, run a thin knife around the edge, and invert onto a chilled serving plate. Serve immediately.
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