Fresh Strawberry Mousse
framboise (raspberry brandy)
heavy whipping cream
unsalted, for garnish
Oil one 3-cup mold (or two 1-cup souffle dishes fitted with foil collars).
Place orange juice in cup. Sprinkle with gelatin and let stand until liquid is absorbed, about 5 minutes.
Meanwhile, combine whole egg, yolk and sugar in medium bowl of electric mixer and beat at high speed until mixture is thick and forms a ribbon when beaters are lifted, about 5 to 7 minutes.
Combine strawberries and Framboise in processor or blender and purée until smooth.
Set cup with gelatin mixture in small pan of hot water and place over low heat until gelatin is completely dissolved and clear.
Stir into egg mixture. Blend in puréed strawberries.
Fold in whipped cream. Pour into prepared dish(es).
Refrigerate until set. If using mold, invert onto platter before serving.
Garnish top with berries and pistachios.