A sweet treat everyone will enjoy, served with strawberry jelly and mango mousse


  • strawberry jelly
  • 500 g strawberries (frozen)
  • 100 g caster sugar
  • 2 leaves of gelatine
  • 300 ml juice (use the juice from the cooked berries)
  • mango mousse
  • 3 egg yolks
  • 2 ripe mangos
  • 50 g sugar
  • 30 g honey
  • 0.5 pint double cream (semi-whipped)
  • 2 leaves gelatine
  • 1 floz water


  • Place the strawberries and sugar in a heat-proof bowl, cover with cling film & place over a pot of simmering water.
  • Remove after 30 minutes and strain through muslin (use can also use a clean cotton or linen tea towel).Don’t squeeze the cloth as this will make the jelly cloudy. Allow the juice to cool slightly until it is warm to the touch.
  • Soak the gelatine in cold water, after a few minutes the leaves will become soft & then squeeze off the excess water.
  • Add gelatine to the juice liquid. Stir until dissolved.
  • Pour into large dessert glasses. Place into the fridge to set. This will take a few hours.
  • For the mango mousse:
  • Peel and dice mangos
  • Place in a small pot and add 50g sugar.
  • Cook until the sugar has dissolved and the mangos are soft. Liquidise.
  • In a small bowl whisk the yolks & remaining sugar over simmering water (this pasteurises the egg yolks)
  • Soak the gelatine in water for 5 minutes
  • When the yolks are pale and thick, whisk in the gelatine until dissolved
  • Fold mango puree into the egg mixture and then add the semi-whipped cream.
  • Spoon mango mousse on top of the set strawberry jelly, and place in the fridge for 2 hours.
  • Serve with Cinnamon biscuits.

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