Put the whipping cream in the fridge. Put the gelatin sheets in some cold water to soak. In a pot, put the raspberries and the sugar, then mix. Leave at medium heat for 5 minutes, stirring once in a while.
Strain the raspberries to take out the seeds and the pulp. Add the gelatin sheets to the hot juice, and mix well.
Whip the cream.
Add the raspberry sauce (not too hot). Stop whisking and stir with a spatula to mix well.
Serve in dishes, and put in the fridge for 4 hours at least.
There you are, your raspberry mousse is ready!
You tried this recipe ? Mention @petitchef_en and tag #petitchef