Preparation

• 1
  Keeping some strawberries and mango aside, take the rest and purée the in a blender with 1/4 cup sugar.
• 2
  Mix well and then add 4 tbsp double cream to the purée.
• 3
  Allow the purée to come to boil over a low heat.
• 4
  After that remove the purée from the heat and leave it to cool.
• 5
  Add 2 tsp of the gelatin granules to warm water in a bowl, and stir until dissolved.
• 6
  Mix in the gelatine mixture in the purée while it is still warm.
• 7
  Wait till it completely blends into the mixture.
• 8
  Stir well and leave purée/gelatin mixture to cool.
• 9
  Beat and whisk the rest of the heavy cream until soft peaks form.
• 10
  Incorporate and fold the purée into the whipped cream bit by bit.
• 11
  Then whisk in the egg whites till peaks start to form.
• 12
  Thereafter, slowly add the rest of the sugar while whisking, until stiff peaks form.
• 13
  Now, slowly and gently weave the beaten egg whites into the mixture.
• 14
  To finish, scoop the mousse into individual serving dessert bowls.
• 15
  Allow this to rest in the refrigerator for 4 hours.
• 16
  Once set, garnish each bowl with the reserved fruit and a dollop of whipped cream!
• 17
  Enjoy!