PREPARATION

First place the isinglass to soak in a bowl of cold water.
Then chop the kiwi fruit into pieces. place the pieces in a large saucepan, add the sugar and lemon juice, and cook for about 10 minutes, mixing occasionally.
Then add the isinglass while cooking, and boil to obtain a syrup.
Leave the sauce to cool and mix with an immersion blender. Whip the cream to a light froth without whipping it completely.
Blend the semi-whipped cream into the kiwi fruit mixture, and spoon the mousse into single bowls. Leave the mousse to rest for at least a couple of hours in the refrigerator, then serve with two decorative slices of kiwi fruit and a blob of whipped cream on top.