Raspberry Mousse for 4 Servings

Instructions:

1. Blend the fresh raspberries until completely liquefied, then pour the mixture through a fine-mesh sieve into a bowl to remove the seeds.
2. Stir the gelatin into the raspberry puree while it is slightly warm (or gently microwave for 10 seconds) until fully dissolved.
3. In a chilled bowl, beat the heavy whipping cream and powdered sugar on medium-high speed until stiff peaks form.
4. Slowly pour the raspberry puree into the whipped cream and gently fold the mixture using a rubber spatula in a figure-eight motion until the color is uniform.
5. Divide the mousse into glasses and chill for 3 hours to set.