Place a scoop of vanilla ice cream on a plate. Top each scoop with half a mousse. Cover with the following sauce: 2 cups of strawberries or raspberries, 1/2 cup of sugar, 1/2 cup of strawberry or raspberry jelly, 1/4 cup (2 tablespoons) of cornstarch, and 1 tablespoon (of soup) of cold water. In a pan, puree the strawberries or raspberries. Then add the jelly and let it simmer until it thickens. Add the cornstarch mixture and cook while stirring until it becomes transparent. If you want it to be a finer syrup, strain it.
Place a scoop of vanilla ice cream on a plate. Top each scoop with half a mousse. Cover with the following sauce: 2 cups of strawberries or raspberries, 1/2 cup of sugar, 1/2 cup of strawberry or raspberry jelly, 1/4 cup (2 tablespoons) of cornstarch, and 1 tablespoon (of soup) of cold water. In a pan, puree the strawberries or raspberries. Then add the jelly and let it simmer until it thickens. Add the cornstarch mixture and cook while stirring until it becomes transparent. If you want it to be a finer syrup, strain it.
