Preparation Steps

• In a blender, combine raspberries and sugar. Blend until smooth.
• In a small bowl, sprinkle gelatin over cold water. Let it bloom for 5 minutes.
• Heat the gelatin mixture in a microwave for 10 seconds, or until dissolved. Stir well.
• In a large bowl, whip the heavy cream until stiff peaks form.
• Gently fold the raspberry mixture and gelatin into the whipped cream.
• Divide the mousse into serving glasses or bowls. Refrigerate for at least 2 hours before serving.