• 3 tbsps fresh lemon juice
• 2 ½ tsps powdered clear gelatin
• 5 cups fresh raspberries
• ½ cup plus 2 tbsps white sugar
• 2 cups cold heavy cream
• Squeeze lemon juice in a small bowl and sprinkle gelatin on top. Let sit until gelatin softens (about three to five minutes).
• In a blender, puree two cups of raspberries until smooth, scraping down bowl as needed. • Pour through a fine-mesh sieve into a measuring cup and discard solids (you should have about one cup of puree).
• In a small saucepan, combine raspberry puree and half cup sugar over medium high-heat. Cook until sugar dissolves.
• Add gelatin mixture and cook, stirring constantly, just until gelatin dissolves for about one minute. Transfer mixture to a small bowl and let it cool to room temperature for 20 minutes.
• In a large bowl, using a handheld whisk or electric mixer, beat cream and two tablespoons sugar on medium-high until firm peaks form (about four to six minutes).
• Using a rubber spatula, gently fold in raspberry puree mixture until combined.
• Let the mixture cool in the fridge for minimum two to six hours (or even overnight).
• Serve the mousse in a small wine glass or a small jar. Garnish with fresh raspberries and rosemary leaves.