Fruit Mousse with Fruit Gel Topping

Fruit mousse:
2 c fresh or frozen (defrosted) fruit
1 packet (1/4 oz) plain gelatin
3 TBSP lemon juice
1/2 c sugar
2 c cold heavy whipping cream
2 TBSP sugar

Put lemon juice in small bowl and sprinkle gelatin on top. Let sit at least 3 minutes. Blend fruit in blender until smooth. Strain through fine mesh strainer into a small saucepan (use spatula to push through strainer to get all of the liquid out). You should end up with about 1 cup of liquid. Heat fruit liquid and 1/2 cup of sugar until sugar is dissolved. Add gelatin/lemon juice mixture and mix about 1 minute until gelatin is dissolved. Remove from heat and let cool to room temperature (at least 20 min). Once fruit mixture is cooled. Whip the whipping cream and 2 TBSP sugar until firm peaks are formed. Gently fold the cooled fruit mixture into the whipped cream. Place in pie pan or small custard cups and chill in refrigerator until set (about 2 hours).

Fruit gel topping:
2 c fresh or frozen (defrosted) fruit
1/4 c sugar
1 1/4 tsp gelatin
1 1/2 TBSP lemon juice (or water, or brandy)

Put lemon juice in a small bowl and sprinkle gelatin on top. Let sit at least 3 minutes. Blend fruit in blender until smooth. Strain through fine mesh strainer into a small saucepan (use spatula to push through strainer to get all of the liquid out). You should end up with about 1 cup of liquid. Heat fruit liquid and 1/4 cup of sugar until sugar is dissolved. Add gelatin/lemon juice mixture and mix about 1 minute until gelatin is dissolved. Remove from heat and let cool to room temperature (15-20 min). Pour over the prepared mousse and chill in refrigerator until set (about 2 more hours). Garnish with fresh fruit, if desired.