COFFEE MOUSSE

The mousse can be made a day ahead, though is best decorated closer to serving time.

1½ cups sugar

One eighth teaspoon cream of tartar

1 heaped tablespoon instant coffee powder

4 level teaspoons powdered gelatine (use 5 if your teaspoon is smallish)

1 cup cold water

375 to 400ml can evaporated milk, chilled overnight

300ml lightly sweetened whipped cream and 250g berries to decorate

Place the sugar, cream of tartar, coffee powder, gelatine and water in a small saucepan and bring to the boil, stirring.  Immediately reduce the heat and then simmer for 3 minutes.  Set aside to cool but do not allow to set.

Whip the evaporated milk until thick and creamy (best done with an electric beater), then gradually beat in the cooled gelatine mixture until thick.

Spoon into individual serving glasses (or one large bowl)  and refrigerate until set.

Decorate with whipped cream and berries + shards of chocolate if liked.