Boil the milk with saffron. If the saffron stigmas, after his rubbing fingers. Milk allow to cool a little (until warm). Soak gelatine according to the instructions on the pack. I used sheet gelatin.

At this time, whisk the protein, remove it in the refrigerator.

Separately whisk the cream and also put into the fridge.

Icing sugar mixed with egg yolks.

Put on medium heat, add a trickle of warm milk and heat, stirring, until a thick mass. Remove from the heat. Gelatin overcome and dissolve in the cream.

Add the whipped protein, gently stir and place in refrigerator for 30 minutes.

After 30 minutes the mass begins to solidify. Gently add the whipped cream, gently stir and remove in the refrigerator for 3 hours minimum. Before you put the container in the refrigerator, you need to tighten it from the top with cling film.

Shortly before serving, start to prepare the sauces. Cook sugar in a small saucepan with 40ml of water to syrup. Syrup will get about 50ml.

Kiwi clean, cut in small cubes, place in blender. I use for such a small number of products chopper - it copes with the task. To add to the kiwi half of the syrup and Porirua. Sauce No. 1 is ready!

Sauce No. 2. Put the raspberries in a blender, add the remaining half of the syrup and also Porirua. I have frozen raspberries, so I pre-thawed. The sauces came out very tasty, beautiful, colorful and fragrant! Therefore, you can safely double the proportion!

For filing a spread on a dish, alternately red and green sauces.

Sauces with 2 tablespoons spread mousse. You can decorate with fresh fruit and/or berries. Can the mousse before chilling (but after you add cream) to decompose portions of kremanku, vases, etc., and sauces as an accompaniment or drizzle them mousse on top. I think that this mousse can be used as interlayers in the preparation of cakes and pastries. Bon appetit and good mood!

P. S. As I mentioned, the sauces are versatile - they can be served just for dessert, you can sprinkle them ice cream, casseroles, puddings, and any mousse... They always make bright colors and fresh taste. For example, I used a raspberry sauce in this recipe curd pudding http://www.povarenok.ru/recipes/show/63851/ . The recipe is from the magazine "Bon appetit." P. S. 2 In the comments was a question about using the recipe of raw eggs... to be Honest, do not want to repeat, just insert a quote from one of his recipe: [quote]I have to Say that the mousse composition include raw egg yolks. Therefore, eggs must be very fresh!!! Many people are afraid to eat eggs without thermal treatment in the food... I won't say that it's safe or something... Someone take someone there... It's a private matter, habit etc ... I am understanding and respect for those who treated with caution. But I in desserts, creams, ice cream, etc. allow you to use raw eggs... the Disastrous outcomes have not yet been. So, this recipe is for these brave as I am. Such light mousses without the addition of eggs simply will not work, there is no such consistency...[/quote] please, let's not raise once again the debate in the comments... It's still pointless - who ate eggs in desserts without heat treatment will be used on, who is not - and never will. This is a personal matter... If You don't use, pay attention to the sauces, maybe they will like you! :-) Thank you!