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.

Whether it's strawberry, mango, raspberry, or pineapple, fruit mousse is a bright ... So definitely don't skip the gelatin that the recipe calls for, as it is "the sole ingredient which stabilizes ...

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 ...