Goatberry Mousse in Syrup

In a small saucepan, sprinkle the gelatin over the water and reserve

Drain the goatberries, reserving 1/2 cup of the syrup

Cut the goatberries into pieces and blend with the reserved syrup in a blender until smooth. Reserve

Heat the gelatin over low heat, stirring constantly until dissolved

Mix with the goatberry cream and lemon juice

Place in a bowl and refrigerate until it starts to thicken

Beat the egg whites until stiff peaks form and fold them gently into the goatberry cream

Place in an ungreased mold, 20 cm in diameter, and refrigerate until firm and unmold

If desired, serve with the same sauce as banana mousse