Conde's Fruit Mousse

Open the Conde's Fruit and remove the seeds from each bag

Reserve some for decoration and place the pulp in a bowl

Hydrate the gelatin with water and let it sit at room temperature to dissolve

Remove from heat and combine with the fruit pulp

Whisk the whipped cream until thickened and fold in the dissolved gelatin gently

Set aside

Beat the egg whites until stiff peaks form and add sugar

Continue beating until a smooth consistency is achieved

Stop beating and fold in the previous mixture delicately

Use a spoon to mix with low-to-high motions and distribute into individual serving dishes or a large serving dish

Refrigerate for 3 hours approximately

Decorate with reserved seeds.