Step 1

Place the strawberries and sugar in a blender or food processor. Blend or process until smooth. Push mixture through a sieve into a bowl. Discard seeds. Reserve half the strawberry puree in a jug in the fridge.

Step 2

Place the boiling water in a small heatproof jug. Sprinkle with the gelatine and stir with a fork until the gelatine dissolves. Stir gelatine mixture into the remaining strawberry puree in the bowl.

Step 3

Use an electric mixer to beat the egg white in a clean, dry bowl until soft peaks form. Add the whipped cream to the gelatine mixture and fold to combine. Fold in the egg white until just combined. Cover and place in the fridge for 3 hours to chill.

Step 4

Spoon or pipe the strawberry mousse into meringues. Drizzle with reserved strawberry puree. Top with mint leaves to serve.