Raspberry Mousse

Instructions

1. Prepare the raspberry puree
   In a medium saucepan, combine raspberries with 1/4 cup of sugar and lemon juice. Cook over medium heat for about 5 minutes until raspberries break down. Pass the mixture through a fine-mesh sieve to remove seeds, pressing with a spatula to extract all the juice. Let the puree cool completely.
2. Activate the gelatin
   In a small bowl, sprinkle the gelatin over cold water and let stand for 5 minutes to soften. Microwave for 10-15 seconds or place the bowl in hot water until gelatin dissolves completely. Stir this into the cooled raspberry puree.
3. Whip the cream
   In a large chilled bowl, whip the heavy cream with vanilla extract and 1/4 cup of sugar until soft peaks form. Be careful not to overwhip. Refrigerate until needed.
4. Beat the egg whites
   In another large clean bowl, beat egg whites with cream of tartar until foamy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form.
5. Combine all components
   Gently fold the raspberry puree into the whipped cream until just combined (mixture will be slightly streaky). Then carefully fold in the beaten egg whites in two additions, being careful not to deflate the mixture.
6. Chill and set
   Divide the mousse among 6 serving glasses or bowls. Cover with plastic wrap and refrigerate for at least 4 hours or overnight until set.
7. Garnish and serve
   Before serving, garnish each mousse with fresh raspberries and mint leaves if desired. Serve chilled.