Cheese, mango and strawberry mousse

Method

1. Peel and cut the mango into long strips. Wash the strawberries. Place the gelatin leaves in cold water for 5 minutes.
2. Pour the egg whites into a bowl and beat into stiff peaks. Add the sugar and continue beating to make a stiff meringue.
3. Reserve a cupful of the cream and pour the rest into a pan. Heat it along with the gelatin leaves, previously drained, until these dissolve. Reserve.
4. Lightly beat the remaining cream, add the cheese and blend. Add the gelatin and cream mixture and continue beating to achieve a smooth blend. Last, add the meringue and gently fold it into the mixture.
5. Pour one-third of the mixture into the mould, add the mango strips and cover with more mixture, then decorate with the strawberries in the centre and more mango strips on the sides. Finish off with the rest of the mixture.
6. Place in the refrigerator for a minimum of 4 hours. Remove from the mould and serve decorated with the red fruits and jam diluted with a little water. This mousse is also delicious when made with small wild strawberries, peach or any other delicately textured fruit.