Cook slowly and create a preserve like structure. 2. Add the soaked gelatin into the compote. Whip the cream and until soft and fluffy. Fold the cream in the compote. Creating a strawberry mousse.

Using a large spoon, fold the remaining strawberry purée, followed by the gelatine mixture, into the cream until thoroughly combined. Gently fold in the egg whites. Spoon the mousse into glasses ...

Nothing lifts the mood like biting into a decadent dessert or sipping on a good cocktail. Now imagine enjoying those two ...