Place strawberry variegate in a medium
saucepan. Stir in 50 g sugar. Sprinkle gelatin over berry mixture to
soften. Heat over low heat, stirring constantly, until gelatin and
sugar are dissolved. Chill in refrigerator until gelatin is partially
set and cool.
In a medium bowl, prepare pudding as directed. Chill in refrigerator until cool.
In a large chilled bowl, beat whipping cream and remaining 50 g sugar
at high speed with an electric mixer until stiff peaks form. Gently
fold half of the whipped cream into the berry mixture until well
blended. Fold remaining whipped cream into the cool lemon pudding until
In 8 to 10 parfait glasses, layer half full with berry mousse, and
top with lemon mousse. Cover and freeze 2 hours or until set. Garnish
with whipped cream and a berry.