Bilberry muffins and a rosé poached apricot.

Oh dear, Minnie has been licking the floor again. She seems to be getting a kick out of licking the ash blocks in the parquet.
Twice now, I have been woken by a peculiar sanding sound, only to realise it's Minnie rasping away on the floor, on that same block.

Coconut mousse with passion fruit jelly and kiwifruit

80ml passion fruit pulp
100ml freshly squeezed mandarin juice
3 gelatine sheets
a small tin of mangoes
2 kiwis

250ml coconut cream
100ml single cream
icing sugar, to taste
2 gelatine sheets

First, open the tin of mangoes. Strain the syrup into a mug and cut the mango cheeks into cubes. Soak gelatine sheets in cold water for about 5 minutes. Warm the passion fruit pulp to 45°C and dissolve the gelatine in it. Now mix together 100g of the diced mango, mandarin juice, passion fruit pulp with gelatine and about 100ml of the strained syrup. Pour into four 200ml capacity glasses, cover each with cling film and let set in the fridge.

I made this coconut mousse simply by using an iSi gourmet whip*. It was as easy as could be.
Soak gelatine in cold water for about 5 minutes. Warm the single cream to 45°C and dissolve the gelatine sheets in it. Mix this with the coconut cream and sweeten to taste with icing sugar. About 3 spoonfuls should do it. Pour this mixture into a half litre capacity iSi cream whipper, charge with N₂O, shake vigorously and leave to set in the fridge for at least 5 hours.

Just before serving, peel the kiwis and cut into dice. Top the passion fruit jellies with the coconut mousse, then scatter with kiwifruit and serve straight away.

*In case you don't have a siphon bottle, I imagine this mousse could be whipped up by whisking it in a smaller bowl set over a large bowl of ice, or in one of those small ice cream machines that require freezing the bowl beforehand.