Strawberry & raspberry mousse

1. Pour the evaporated milk into a medium bowl, cover and place in the freezer to chill. Soak the gelatine in cold water for 5 minutes, until soft and floppy. Purée all but 6 strawberry halves, the raspberries and sugar in a blender, or a stick blender in a tall jug, until smooth.

2. Warm the fruit purée gently in a saucepan. Then, with the pan off the heat, lift the gelatine sheets from the cold water, squeezing out any excess, and stir into the warm purée until dissolved. Pour into a large bowl and cool to room temperature.

3. Reserve 5 tbsp of the cream for decoration later, then pour the remainder into the fruit purée. Use electric beaters to whip the cream into the fruit for 1-2 minutes to thicken a little. Cover and chill the bowl for 30 minutes, whisking it three times during this time until thick, like a milkshake.

4. Whip the chilled evaporated milk until very thick. Fold 2 tbsp of this into the strawberry mix, then fold in the rest until evenly pink and fluffy. Spoon into 6 serving dishes or glasses, then cover and leave to set in the fridge for 2-3 hours, or overnight. When ready to serve, whip the remaining cream until it just holds its shape. Spoon or pipe on top of the mousse and decorate with reserved berries.