Strawberry Mousse

Combine puree and sugar in medium bowl. Soften gelatin in lemon juice; dissolve over hot water. Stir into puree. Beat egg whites until foamy and add to puree. Place mixture in freezer.

When partially frozen, about 45 to 60 minutes, beat in food processor or blender until pale pink. Transfer to bowl. Whip 1 cup cream and fold into berry mixture. Place in serving dishes or glass bowl. Refrigerate until firm, at least 2 hours. Decorate with whipped cream rosettes, made from remaining 1/2 cup cream. Top with whole strawberries and dust with pistachio nuts.