2 pts strawberries, a little extra for garnish and
1 cup heavy cream.
Combine praline ingredients. Bake in a preheated 350 degree oven for 20 minutes; Let cool on a wire rack. Once the praline is cooled crumble into a bowl, then spread 2/3 of the crumbs on the bottom of a 9″ X 12″ pan.
Prepare the mousse: In a deep bowl combine the egg whites, sugar, lemon juice, and berries; beat until stiff. In a separate bowl beat cream until stiff. Using a spatula, gently fold into strawberry mix until there are no streaks and it is a solid pink. Then spread the mousse mix over the praline crumbs; sprinkle the top with the rest of the praline. Cover and freeze.
When frozen turn the mousse out of the pan and cut into squares. Put on a plate and garnish with the extra strawberries if you want.