Preparation

Mix the water, Zeezan mousse, vanilla compound flavour until smooth and allow to rest for 5 minutes, using a whisk.
Whip the cream to a soft peak stage, and fold it into the mousse mix
Cut out sponge cakes, and layer it in the mousse moulds
Pipe 120g of mousse mixture into the prepared moulds and scrape of the excess mousse allow to set for 30 minutes
Remove from fridge and whip the cream till stiff, pipe a rosette on each mousse and decorate with fresh
strawberries, dipped in Zeelandia White dip.