Mousse Barra

In a blender, beat the eggs with sugar for 5 minutes or until they become light and fluffy

In a medium saucepan, heat the milk over high heat until it reaches the boiling point (when bubbles start to form on the surface)

Add 1 cup of hot milk to the eggs, mix well, and return to the saucepan

Reduce the heat and cook, stirring constantly, until it thickens slightly (check the consistency by passing a finger along the back of a metal spoon coated with the cream; it should form a clean path). Reserve

In a small refrigerator-safe bowl, sprinkle gelatin over water and let it hydrate for a few minutes

Heat over high heat in a water bath and mix until dissolved

Transfer the egg cream mixture to a medium bowl, add the dissolved gelatin and vanilla extract, and mix well

Mix thoroughly

Place the bowl over a basin with ice and water, mixing constantly until it reaches the consistency of raw egg white. Reserve

In a blender, beat heavy cream until it forms stiff peaks

Add a little of the egg mixture to the whipped cream, mix gently

Add the remaining eggs and mix until smooth

Place in a large bowl, cover with plastic wrap, and refrigerate for 1 hour or until creamy

When serving, if desired, decorate with raspberries