Sprinkle powdered gelatin into the white wine to soften. When the gelatin has soaked up the liquid and has softened, dissolve in wine over hot water or on top of a double boiler.
Take the hulls off the strawberries. Put the strawberries, sugar, lemon juice and kirsch in a blender or food processor and purée.
Add the dissolved gelatin and blend again. When it has been incorporated, it's done.
Transfer the purée to a bowl. Immerse the bottom of the bowl in ice water while mixing. Cool the purée until thickened.
Whip the cream, until it forms soft peaks.
Add strawberry purée to the bowl with the whipped cream and stir until evenly mixed.
Pour into the mold of your choice, chill until set and it's done.
When removing the mousse from the mold, wrap the mold in a heated towel to slightly loosen, then invert onto a plate.