Place your raspberries in a pan (remembering to reserve the best ones for topping the finished mousse) with a tiny amount of water a dash of lemon juice and a table spoon of caster sugar.
Place on a low heat and cook until the raspberries collapse and release all their juices.
Place some leaves of gelatin in cold water (you will need about half a leaf per portion).
Push the cooked raspberries through a sieve into another pan - pushing all the pulp through with a wooden spoon or spatula, until you have a smooth puree.
Whisk egg whites until they form soft peaks and add a few table spoons of caster sugar - whisk again until stiff, smooth and glossy.
Place the soaked gelatin leaves in a container with some of the puree and gently heat in a pan of water - stirring until the gelatin melts into the puree and then add to the rest of the fruit puree.
Whip double cream until it forms firm peaks and then gently fold in the egg whites and fruit puree.
Spoon into glasses and leave in a fridge to set for a few hours.
Serve with the reserved berries on top.
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