Love Mousse with Cassis

Mix the raspberries, sugar, and water in a saucepan

Heat over low heat and cook for five minutes

Cool and blend in a blender

Hydration and dissolve the gelatin according to the package instructions and mix with the blended raspberry mixture

Incorporate the cream, cassis liqueur, and yogurt. Reserve

Marshmallow: Mix sugar and water in a saucepan without stirring

Let it simmer over low heat until it reaches a syrup-like consistency

Beat egg whites into snow, without detaching the whisk, add the hot syrup while continuing to beat until marshmallows form

Delicately mix with raspberry cream, distribute in molds, and refrigerate

When serving, decorate with raspberries.