2 x 135g packets strawberry jelly 300ml water 225g ( 8oz) strawberries, hulled 225g ( 8oz) raspberries 170g can evaporated milk Serves 4 - 6 Rinse the mould with cold water and stand the mould on a baking tray. Cut the jelly into small pieces and put into a saucepan with 150ml ( ¼ pt ) of the water. Melt the jelly over a low heat or microwave on full power for approximately 1 ½ minutes. Pour in the remaining water, stir well and set aside to cool. Cut the strawberries into pieces and add to a food processor or blender with the raspberries. Process until you have a smooth purée. Pass the purée through a sieve to remove the seeds. Pour the purée into a large mixing / measuring jug or mixing bowl. Add the jelly mixture and evaporated milk. Using an electric hand whisk or balloon whisk blend to aerate until the volume reaches just under 1 litre. ( if you have a large mixing / measuring jug it will be easy to see when the volume reaches 1 litre – alternatively, once whisked, pour into an ordinary litre measuring jug to check the volume ) Pour the mixture into the mould. Transfer to the refrigerator to set completely. ------------------------------------------------------- Ingredients: - 1 cup strawberries - 1 cup farmers cheese or cream cheese (20% fat) - 1 lemon - 2 eggs - 1/4 cup sugar - 5 leaves gelatine Directions: Squeeze the lemon and keep lemon juice. Separate egg white from the yolk. Soak the leaf gelatine at least 5 minutes in cold water. Squeeze out excess water and place in saucepan. Place two thirds of the strawberries in a blender. Blend until smooth. Add farmers cheese, lemon juice and sugar and process for 15 more seconds. Melt the gelatine slowly over gentle heat. Once it has melted, add the gelatine carefully to the strawberry mixture. Put in fridge and wait til the mousse starts to gelatinize. Beat white of egg and gently mix into strawberry mousse. Put the mousse 2-3 hours into fridge. Then spoon the strawberry mousse into dessert dishes. Top each dessert with 2 whole strawberries.