Raspberry mousse (Polish Dessert)

step 1
Put the gelatin sheets in a bowl, cover with warm water and let soak for 5 minutes. Drain and squeeze out excess water.

step 2
Place the raspberries in a skillet over medium-low heat along with the sugar and lemon juice. Cook for 5-6 minutes until the berries have completely broken down. Pour the mixture through a sieve set over a bowl, discarding the seeds. Add the gelatine leaves until they dissolve (if they don't dissolve, pour the mixture into a clean saucepan and heat gently until dissolved). Let cool for 15 minutes.

step 3
Beat the cream to soft peaks with an electric whisk and then gently fold it into the raspberry mixture. Pour into ramekins or ramekins and chill overnight, or for at least 6 hours. Serve with raspberries scattered on top.

foods：
2 sheets of gelatin
350 g raspberries
60 g powdered sugar
Juice of 1 Lemon
500 ml whipping cream