Summer Fruit Mousse - cooking recipe

Ingredients

450 g mixed soft fruit
15 ml gelatin powder
15 ml cornflour
2 egg yolks
75 g caster sugar
150 ml milk
30 ml Grand Marnier
300 ml double cream

Preparation

Blend fruits and remove pips.
Soak gelatin in 3 tbsp water and leave to soak.
Whisk cornflour, egg yolks, sugar and milk in a bowl till thick and pale.
Heat remaining milk till almost boiling and then gradually pour on egg mixture, stirring constantly. Return to pan and cook, stirring, over a low heat until thickened.
Remove from heat and stir in the softened gelatin till completely dissolved.
Transfer to a large bowl and leave to cool slightly.
Stir in the fruit puree and liqueur and leave to cool until the point of setting.
Whip the cream until it just holds its shape, fold into the mousse.
Refrigerate until the mousse has set.
Serve.