Put the berries, together with the sugar, water and lemon juice. Cook for 5 minutes. 

Whizz and divide mixture between 5 serving glasses. 

Meanwhile soak the gelatine leaves in 3 spoons of cold water, allow to soften. 

Place the egg whites together with the sugar in a bowl over a bain-marie, whisk continuously until sugar is melted, taking care not to overheat, mixture must not exceed 72°C because it will scramble. Whisk in the gelatine.  

In a separate bowl, whisk together the Greek yoghurt, fresh cream, zest and juice of lemon. 

Transfer the egg white into a whisk machine and whip into stiff peaks for 5 minutes. 

Fold in the Greek yoghurt mixture. Pour mousse over the berry compote. Allow setting in a refrigerator before serving.