Strawberry Mousse

For the strawberries:
Preheat oven to 350ºF. Butter a baking dish. Place strawberries cut side down in the baking dish. In a separate bowl combine lemon juice, zest and honey. Pour sauce over strawberries, making sure that each berry is evenly coated. Roast strawberries for about 30-40 minutes. Remove from oven, cool completely. Once cool, strain strawberries through mesh sleeve; saving liquid if desired. Place strawberries in food processor and puree.

For the whipped cream:
In a mixing bow with a whisk attachment, whip the heavy whipping cream until medium peaks form. Set aside.

For the meringue:
In a mixing bowl with a whisk attachment, place eggs and cream of tartar. Mix until combined. Slowly add the granulated sugar. Beat on high until stiff peaks appear.

For the assembly:
In a large bowl, place 1/2 cup of the strawberry puree. Fold in 1/3 cup of the meringue. Addmore puree if necessary and keep folding meringue gently until all is added. Gently fold in the whipping cream.

To serve, pipe mousse into serving glasses and top with sliced strawberries and a drizzle of the remaining liquid if desired.

Recipe adapted from Cook Street.