Preparation of sauces

• Wash the strawberries and mix them with half of the sugar.
• Peel the Zespri Gold kiwifruit, divide them into small pieces, mash them in a vegetable mill and pour into a bowl. 
• Add the remaining sugar and mix carefully.

Preparation of the ricotta cheese mousse:

• Put the ricotta cheese in a bowl, add mascarpone cheese, yoghurt, icing sugar and grated zest and mix all the ingredients with a wooden spoon.
• Put the egg whites in a bowl, add 20 g of sugar and beat up with an electric whisk until they become stiff. 
• Pour water in a skillet, add the remaining sugar and cook for 4 to 5 minutes (at a temperature of 120°C). 
• Take the skillet off the ring and slowly pour the syrup onto the egg white. 
• Go on beating with the electric whisk until the mixture becomes cold and frothy.
• Fold the egg white compound into the mixture prepared previously. 
• Add the gelatine sheets previously bloomed in cold water and then melted in a Bain Marie. 
• Add whipped cream.
• Wash the remaining strawberries in chilled water, drain them on a dishtowel and dry them carefully.
• Pour half of this mixture into the mould (or individual moulds), add a layer of strawberries placing them upside-down and refrigerate for at least 10 minutes. 
• Take the mould out of the fridge, pour the remaining mixture and put back into the fridge for at least 3 hours.

Peel the Zespri Gold kiwifruit and cut them into thin horizontal slices.

• Before serving, dip the mould in hot water for a moment, turn out the mousse on a platter and decorate with Zespri Gold kiwifruit slices all around.
• Serve with Zespri Gold kiwifruit and strawberry sauce.  

Kiwi and almond tart
Smiley Kiwi Pitta Faces
Pie-tini with banana and kiwi
Refreshing kiwi smoothie