Instructions: 1. Put the gelatine in a bowl and cover with cold water.

2. Warm the puree and liqueur, squeeze out the softened gelatine and add to the puree. Stir to dissolve. Set on one side to cool and start setting.

3. Melt chocolate gently in a double boiler and then cool.

4. In a heavy based pan, dissolve the sugar and water. Bring to the boil and then simmer until a light caramel soft crack stage is reached (use a sugar thermometer) and then keeping the mixer running, pour the sugar slowly down the side of the bowl - whisking until the meringue is cooked - a bout 2 minutes (Italian Meringue).

5. Fold in the melted chocolate, then the strawberry concentrate and then the cream. Fill a piping bag and chill until ready to use.

Teardrops

6. Cut off all the ends of the greaseproof bags and pipe squiggles of bitter chocolate over the acetate to form a rough lattice effect.

7. Pick up the two ends of the acetate and stick together chocolate side in words to form a teardrop shape.

8. Chill in the fridge until ready to serve.

Serve

9. Carefully peel away the acetate leaving a chocolate shape.

10. Pop into each serving plate and fill with chocolate strawberry mousse.

11. Pour a little strawberry sauce or chocolate sauce onto the plate and garnish with a few small perfect strawberries with their green stems intact.

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