Reserving 1 large strawberry for decoration puree the remainder and stir in the Hermesetas Granulated and grated orange rind.
In a small bowl sprinkle the gelatine over the orange juice and either in a microwave or over a pan of warm water, dissolve the grains so the liquid is clear. Stir the gelatine into the strawberry puree and leave until just starting to set.
Whip the cream and whisk the egg whites separately. Fold both carefully and lightly into the setting strawberry puree then pour the mousse into a dish. Cover and leave overnight to set.
To serve, decorate with the remaining strawberry and strawberry leaves, if available.