My Fruit Mousse

Makes enough for 6-8 people.

Ingredients
500g frozen fruit (either forest fruits or raspberries or a mix)
110g caster sugar
juice of 1 lemon
1 11.7g sachet of gelatine (buy in a box with 6 sachets)
142ml double cream
2 large egg whites (or 3 medium)

Method
First put frozen fruit in saucepan with sugar, lemon juice and 2 tablespoons water.
Cover and heat gently for about 5 mins.

While that's cooking, put 3 tablespoons cold water in a cup/small bowl and sprinkle in the sachet of gelatine and leave to soak for 3 mins.

Take saucepan off heat and add gelatine.  Stir until dissolved.
Put sieve over a large mixing bowl and tip fruit mix in.  Using a wooden spoon stir and press through the sieve.  Use a knife blade to scrape off puree from under side of sieve.  Keep pressing to get as much of the fruit through as poss.
Set bowl aside until it starts to thicken.  This can take 1-2 hours in kitchen. You can put in fridge, but set a timer so it doesn't go too solid!
Ready for next stage when thickened.

Whip the cream to thicken it like custard - not stiff.  Stir into fruit puree with a hand whisk.
Beat the egg whites until they are stiff and fold these into the fruit mix with a metal spoon - cutting the mix to blend.  Once all mixed smooth pour into serving dish or dishes and put in fridge.  You can add fresh berries to top it off if liked.

OK to make the day before you want it.