Raspberry Mousse

Soak the gelatine in a bowl of cold water for 10 minutes, or until soft.

Put 4-5 tablespoons of strawberry puree in a small bowl and heat it gently in the microwave until lukewarm.

Drain and squeeze well the gelatin and dissolve it into the lukewarm puree.

Add the mixture to the remaining puree.

Start making the sugar syrup.

Put sugar and water in a saucepan bring to a boil without stiring.

Let the syrup boil until it reaches 230°F.

Start whipping the egg whites slowly and when the syrup reaches 250°F

Pour the hot syrup down the side of the bowl into the egg whites slowly while slowly mixing the whites.

Increase the speed to high and continue to mix until cooled down to room temperature.

Set aside.

Whip the heavy cream until it holds medium-firm peaks.

Fold a tablespoon at a time the puree into the Italian meringue.

Then fold the whipped cream into the meringue.

Pour the mousse into 6 or 8 glasses, cover with clingfilm and chill for at least 4 hours.