1 pint fresh raspberries, pureed 2/3 cup sugar ¼ teaspoon salt 4 Tbsp. water 2 teaspoons lemon juice 1 (¼ oz.) envelope unflavored gelatin 2 eggs, separated ¼ cup sugar 1 cup whipping cream
To decorate: Additional whipped cream Fresh raspberries
Stir pureed raspberries, 2/3 cup sugar and salt in medium saucepan over low heat until heated through. Combine water and lemon juice in small bowl. Sprinkle gelatin over. Set bowl in pan of simmering water and stir until gelatin dissolves. Stir into raspberry mixture. Cool. Meanwhile, whisk yolks with ¼ cup sugar in double boiler over barely simmering water. Cook until thickened and sugar dissolves, whisking constantly, 3-4 minutes. Remove from heat. Stir in ¼ cup raspberry mixture. Add yolk mixture to remaining raspberry mixture. Cool 5 minutes. Whip 1 cup cream and fold into berry mixture. Beat egg whites to soft peaks. Fold into berry mixture. Spoon mousse into serving dishes or large bowl. Refrigerate up to 1 day ahead. Garnish with additional whipped cream and fresh raspberries.