Raspberry Mousse

Pour 1/4 cup of water into a cup and sprinkle gelatin on top. Set aside to soften.In a bowl, mash the raspberries with a whisk or potato masher, then transfer to another bowl to remove the seeds. You will get about 1/2 cup of mashed potatoes. Add the sugar and lemon juice and stir until the sugar is dissolved.Preheat the softened gelatin in the microwave for 30 seconds at high power. Measure out 1/4 cup raspberry puree and set aside. Whisk the gelatin with the remaining raspberry puree.Whisk the cream until it thickens. Gently add a third of the raspberry gelatin mixture until it is almost absorbed. Add the remaining raspberry mixture to 2 more servings in the same way. Drizzle the mousse with the remaining raspberry puree and mix once or twice. (Don't overdo it if you want decorative streaks.)Transfer the mousse to a glass bowl, cover, and refrigerate until set, about 3 hours. Serve in separate glass bowls or platters.