Raspberry Mousse

2 teaspoons (7g) unflavored powdered gelatin

2 tablespoons (30ml) cold water

20 ounces  (567g) frozen raspberries, thawed 

3/4 cup (150g) sugar

2 large egg whites

1 cup (240ml) heavy cream

1. sprinkle gelation over water and soften for 5 minutes

2. in a blender, puree raspberries with 1/2 cup (100g) sugar. Strain

3. dissolve the gelatin in the microwave or in a small saucepan. Whisk it into raspberry puree

4. beat egg whites with remaining sugar until stiff and glossy. Fold into the puree

5. beat the cream and fold into the raspberry mixture

6. pour the mousse into individual ramekins or glasses, and refrigerate until set or overnight