Wrap the outside of your ramekins tightly with parchment paper or aluminium foil strips and secure tightly with tape or thread. Each strip should be atleast two inches wider than the height of the ramekin ( so if your ramekin is 2 inches high, the strip should be 4 inches wide ) and should be long enough to wrap around the outside of the ramekin twice.

Using an electric mixer or whisk, beat the cream to stiff peaks. Keep refrigerated until needed.

Purée cleaned strawberries with lime juice and sugar in a blender or food processor.

Strain to remove any grit or seeds.

Sprinkle gelatin over the cold water. Let it rest or bloom for 5 minutes. Then heat on stovetop or in microwave until gelatin dissolves.

Stir gelatin into the strawberry mixture.

Using a spatula , fold a quarter cup of the whipped cream into the strawberry mixture to lighten it.

Fold remaining cream until mousse is even pink throughout.

Fill the mousse into prepared ramekins , making sure the height is well above the lip of the ramekin . Smoothen the tops.

Freeze for atleast three hours.

Serve chilled.