Strawberry and raspberry mousse from Chef Tenailleau

Strawberry and raspberry mousse
By the chef Bruno Tenailleau.  

For 8 people  

Ingredients:
500 gr of strawberry pulp
500 gr of raspberry pulp
17 sheets of gelatin
1 liter of whipped cream  

Put the gelatin sheets to soften in cold water.
Meanwhile, heat 250 g of one of the 2 pulp (do not boil).
Once hot, get out of the fire.
Stir in the gelatin leaves that you have previously drained.
Then add the rest of the strawberry and raspberry pulp.
With a maryse gently incorporate the whipped cream.
When the mixture is homogeneous, pour in the verrines.
Place the verrines in the refrigerator 2 or 3 hours before serving.  

If you want to make this recipe with fresh fruit, replace the pulp with:
500 gr of strawberries
500 gr raspberries
180 gr of sugar
Put in a saucepan your fruit and sugar with 2 spoons of water, then heat about
5 minutes. Blend together, then mix with Chinese to remove the raspberry seeds.