Light and fluffy raspberry mousse that melts in your mouth as you eat it.
The first thing you will do is combine 2 Tbsp of water and the unflavored gelatin in a small bowl. Spoon it together and then set it aside.
You can speed this up by smashing the raspberries down with a rubber spatula. When you have a liquid consistency, remove the raspberries from the heat.
Pour them through a fine mesh strainer so that the raspberry puree will be separated from the seeds.
When you have completely separated out the seeds from the puree, pour it back into your pan. Then add in the gelatin mixture.
You will turn the heat to medium and stir constantly. When the mixture reaches a boil, let it boil for 1 minute and then remove it from the heat.
Next, you will add the heavy whipping cream into your mixing bowl. You will whisk this until the cream holds stiff peaks, just don't over mix it or it turns into butter.
When your cream is ready, you can slowly pour your cooled raspberry mixture into the cream. Whisk again for about 1 minute.
Evenly divide the raspberry mousse mixture into 4 small ramekins.
Set it in the freezer for 40 minutes and then enjoy!