Wash 1 ½ cup strawberries, hull and dry.

Put gelatin in 200 ml cold water for 30 minutes until grains get transparent. Put on the sieve to let water flow down.

Beat egg yolks on water bath, adding 100 g sugar gradually until the mass thickens. Refrigerate.

Pour sherry into the strawberry puree to make 1 ½ cup volume, stir in the egg cream.

Add dissolved and melted gelatin to the cream and refrigerate. As soon as the mousse starts to congeal, stir in whipped cream. Refrigerate for 4 hours.

Cut rest berries into halves. Peel and separate oranges, sprinkle with sugar and liqueur, let macerate for 15-20 minutes.

Turn the mousse in serving bowls, garnish with fruits, top with melissa, sprinkle with cinnamon.