Strawberry Daiquiri Mousse with Meringue Drops

Method:
1. Place the gelatine sheets in cold water to soften.
2. Place the strawberries in a food processor or blender, blitz until smooth.
3. Combine the strawberry mixture with 50g icing sugar and the lemon juice in a saucepan. Place on a simmer for 10 minutes to reduce slightly.
4. Remove the saucepan from the heat and add the softened gelatine sheets, whisk until dissolved, and allow the mixture to cool completely.
5. Mix in the rum at this point, if using.
6. Whisk the egg whites with the remaining 50g icing sugar until peaks form, about 4-5 minutes, then set aside. Keeping 4-5 tablespoons aside for decorating.
7. Beat the cream until stiff, Keeping 4-5 tablespoons aside for decorating.
8. Fold the cream into the cooled strawberry mixture.
9. Finally, gently fold the egg whites into the mixture until combined.
10. Divide the mixture between 4 serving glasses or dishes of choice.
11. Refrigerate overnight if possible to allow it to set.

To make the meringue drops:

1. Place the meringue set aside for decorating into a piping bag with a Star nozzle.
2. Pipe small meringue drops about ½ inch wide onto a baking tray and bake for 30 minutes at 150C, then turn the oven off and leave inside or 1 hour