Mousse with Fresh Basil for 4 Servings

Instructions:

1. Place 30g basil leaves and 0.75 cups of the heavy whipping cream into a blender. Process until the mixture is bright green.
2. Strain the basil-cream mixture through a fine-mesh sieve into a bowl, pressing solids to extract all liquid. Discard the pulp.
3. Stir in the remaining 0.75 cups of heavy cream, 0.33 cup granulated sugar, 1 tsp lemon zest, and 0.5 tsp pure vanilla extract.
4. Chill the base in the fridge for at least 30 minutes. Note: The fat needs to be cold to whip properly.
5. Whip the herb cream using a hand mixer until firm peaks form and it holds its shape.
6. In another clean bowl, whisk the 2 egg whites with cream of tartar until stiff, glossy peaks form.
7. Gently fold the egg whites into the basil cream using a wide spatula. Note: Use a 'figure eight' motion to keep the air inside.
8. Spoon into 4 ramekins and chill for at least 2 hours until the texture is set and bouncy.
9. Toss 0.5 cup fresh strawberries with a sprinkle of sugar until they become glossy and release their juices.
10. Top each glass with the strawberries just before serving to keep the mousse from deflating.