Strawberry Mousse: 
~ 10 oz frozen strawberry, thawed
~ 1 tsp vanilla extract
~ 1/4 cup water
~ 1 Tbsp (1 pkg/7 g) unflavored gelatin powder
~ 4 egg yolks, room temp.
~ 1 egg, room temp.
~ 1/2 cup granulated sugar
~ 1 Tbsp lemon juice

Whipped Cream:
~ 1 & 1/4 cup heavy cream
~ 1/4 cup powdered sugar
~ 1/4 tsp vanilla extract

Mango Jello:
~ 1 package mango (or peach) jello
~ 1 & 1/2 cup hot water

Step 1: Make strawberry mousse 
Strawberry puree: with blender puree thawed out strawberry with its juices. Place in fridge.

Whipped cream: In a mixer (with whisk attachment) whisk heavy cream with vanilla extract until soft peaks. Place it in the fridge.

Bloom gelatin: Place 1/4 cup cold water into a wide dish and sprinkle gelatin on the top of it to bloom. Put aside.

Heat up water for water bath. In a heatproof bowl combine: egg, egg yolks, sugar, and lemon juice. Place on the top of simmering water bath and whisk (or use electric beaters) until pale, light and fluffy (almost custard-like in thickness, for about 10 min., 175F). Remove from the heat, add bloomed gelatin and continue whisking until gelatin dissolves. Strain it to remove any clumps. Add strawberry puree. Fold in whipped cream.

Pour strawberry mousse into 9”x9” dish. Place it in the fridge until sets.
Once sets, using 2” ruffle rim cookie cutter, cut out circles.

Step 2: Make jello 
Dissolve jello in hot water. Cool it off while stirring/ whisking once in a while. Pour into wide 12” long container. Place in fridge to set.
Once sets, using the same 2” ruffle rim cookie cutter, cut out circles.

Step 3: Assemble
Take strawberry gelato cut out and place and place a jello disc on top.
Decorate with chocolate shavings.