Fruit/berry mousse

This is one of my favourite recipes, I use it for mousse cakes like on the picture, just in a glass as dessert or to fill cakes with.
It is also very easy to make. But the best part is that you can make it out of (almost) any taste you like. But there is a few taste that is better then others of course like raspberry, passion fruit, blueberry/lemon, fruit yoghurt's and and strawberry/lime. So I hope you will enjoy this mousse as much as I do.

4 dl fruit or berry pure

200 gr sugar

5-6 sheets gelatine

5 dl cream 33% or more

 1. put the gelatine in cold water
2. Heat up 2 dl pure together with the sugar until the sugar has desolved
3.Have the soft gelatine sheets in the hot pure so it melts
4.Put the hot pure into the cold pure and put in the fridge until cold, but not like jelly
5.whisk the cream until it is soft, not like it is when you put cream on cake, but much softer. Like when it has soft peaks.
6.when the pure mix is cold have it into the cream and whisk it together. Only until it all comes together,if you whisk to long the cream becomes butterish .
7.Then you pour the ready mousse into a pan that has a this piece of vanilla or nut cake in the bottom or in a decorative glass. If you are going to fill a cake with it leave it in the fridge until it is creamy and the fill it in the cake you want.
8. Leave the mousse in the fridge until it is firm, this may take 3-5 hours, the best is to leave it in the fridge over night.

Tip: This recipe will be enough for a 22 cm pan.The mousse on the picture is a blueberry yoghurt/lemon mousse. I used about 1 teaspoon of lemon in it.An it is topped with a blueberry jelly.