Strawberry mousse

Soak gelatine in cold water.
Boil strawberries, sugar, vanilla sugar, lemon juice and thyme sprigs in a pan for approx. 10 minutes Take out the thyme sprigs and blend the mixture. Take the gelatine out of the water and melt it in the strawberry puree.
Cool the strawberry mixture. Whip the cream until soft peaks and fold it into the strawberry puree.
Divide the strawberry mousse into 10 domes (silicone molds of approx. 1 dl) and put them in the freezer for 4-6 hours or until they are completely frozen.

Beat the egg white until stiff.
Add the sugar a little at a time and beat for approx. 3 minutes - until the mixture is shiny.
Put the meringue mixture in a piping bag and pipe out on to a baking sheet. Bake the meringue tops for approx. 2 hours at 100°C and leave them in the afterheat so they can dry fully.
Crush them into smaller pieces. Free the frozen mousses from the silicone mold and spray them with the pink velvet spray.
Put the mousses in the fridge for 2 hours - until they have thawed. Add 2-3 tbsp. crushed meringue on a dessert plate and carefully place the mousses on top.
Garnish with strawberries and thyme sprigs.