In a small bowl, mix 1 tablespoon of gelatin with ½ cup of water and let it sit for 5 minutes until it forms a sponge-like texture.
Place the bowl with the gelatin in a heatproof container filled with hot water. Stir until the gelatin dissolves completely. Set it aside to cool slightly before adding it to the mousse mixture.
In a small saucepan, combine 1 lb of strawberries and 3 tablespoons of granulated sugar.
Heat over medium heat until the strawberries soften and the sugar dissolves, allowing the mixture to thicken slightly, about 10-15 minutes.
Remove from heat and let it cool completely.
In a large mixing bowl, combine 1 ¾ cups of mascarpone, 1/3 cup of heavy cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract.
Beat the mixture until smooth and well-combined.
Once the strawberry mixture has cooled, blend half of it in a blender until smooth. Reserve the other half with whole strawberry pieces.
Gently fold the blended strawberry mixture into the mascarpone cream.
Place the combined mixture in the refrigerator for about 20 minutes to firm up slightly.
Just before assembling the mousse, mix the dissolved gelatin into the blended strawberry mixture.
In serving glasses, layer the mascarpone cream with whole strawberries, filling each glass almost completely.
Spoon 3-4 tablespoons of the strawberry-gelatin mixture on top of the mascarpone cream.
Garnish with fresh strawberries and white chocolate drops, if desired.
Place the assembled mousse in the refrigerator for 2-3 hours to set. Serve chilled and enjoy!
