Strawberry mousse with strawberry salad

Strawberries, hulled, halved; sliced crosswise	8 ounces + 1 pound
Gelatin, unflavored powder	1 tablespoon
Cream, heavy	2 cups
Sugar, granulated	½ cup + 2 tablespoons
Mascarpone	2 cups
Vanilla bean, halved lengthwise, seeds scraped	1
Lime zest, finely grated	2 teaspoons

1. In a food processor, pureé the strawberries until smooth; you should have 1 cup; scrape into a bowl. 
2. In a small bowl, sprinkle the gelatin over ¼ cup cream; let stand for 5 minutes. 
3. In a small saucepan, stir ¼ cup cream with ½ cup sugar over moderate heat until the sugar dissolves. 
4. Whisk in the gelatin mixture until dissolved; remove from heat. 
5. In a large bowl, combine the mascarpone and vanilla seeds. 
6. Using a handheld electric mixer, beat the mascarpone at medium speed until thickened, about 3 minutes. 
7. With the mixer on, slowly drizzle in the gelatin mixture, and beat for 1 minute. 
8. Fold in the strawberry pureé. 
9. In a large bowl, beat the remaining 1 ½ cups cream at medium speed until stiff peaks form. 
10. Fold the whipped cream into the mousse, and spoon into bowls.
11. Refrigerate until well chilled, about 1 hour.
12. Meanwhile, combine the sliced berries, 2 tablespoons sugar, and zest; let rest 20 minutes at room temperature. 

Recipe from Food&Wine Magazine, April 2015.