Soak the sheets of gelatine in cold water for 5 minutes.
Slice away the top of kiwanos and use a teaspoon to scoop out the jelly-like flesh. Sieve the flesh and keep the juice and seeds separate. Place the juice in a saucepan and bring to the boil. Add the squeezed gelatine and stir until it has dissolved. Add half of the seeds. Allow to cool in the refrigerator for 10 mins.
Whip the cream with the mixer until almost stiff. Spoon the cream through the cooled kiwano mixture. Spoon the mixture into the hollowed-out skin. Place in the refrigerator and leave to stiffen for at least 2 hours.
Thread the raspberries and blackberries onto the cocktail sticks. Divide the rest of the seeds over the mousse and garnish with the fruit on a stick.
