Strawberry Mousse

This is kosher for passover if you happened to buy KFP gelatin this year!

Translated from Ruth Sirkis, המטבח בקלי קלות

2 containers strawberries (500 grams)
14 grams unflavored gelatin (one packet or tablespoon)
Half cup boiling water
Half cup sugar
1 container smooth white cheese. For those of you outside Israel, you can substitute yogurt or sour cream and the amount is about 100 grams/4 ounces. (I have made this parve but I don't remember what I used here. You could substitute non-dairy yogurt.)
1 teaspoon vanilla extract
1 tablespoon fruit liqueur (optional)
1 container whipping cream (250 ml) or Rich's whip

1. Clean the fruit and remove stems. Put aside 10 strawberries for decoration and cut them lengthwise.
Put the gelatin in a small bowl and pour the boiling water over it. Mix until the gelatin is completely dissolved, and it is liquid, clear and with no lumps. Let it cool a little.

2. Divide the rest of the strawberries in half. Cut half into quarters. The other half put into a food processor. Add the sugar and process into a smooth paste. Add the white cheese and process another minute. Pour in the gelatin, while running the machine, in order to distribute it evenly. Add the vanilla and the liqueur. Put into a bowl.

3. Whip the cream or Rich's separately into stiff peaks and mix with the strawberry/white cheese paste. Add the quartered strawberries to the mixture. Line an English cake pan (a loaf pan) with plastic wrap, put the half strawberries around the edges, with the cut side out. Pour the cream into the middle. Cover with plastic. Refrigerate for 8 hours. Before serving, turn out onto a long tray and remove the plastic.