Raspberry Mousse

Step 1: Combine three tablespoons of cold water with the unflavored gelatin in a small bowl

Let it sit for about five minutes to soften

Step 2: In another saucepan, combine the sugar and remaining water

Heat over low heat, stirring occasionally, until the sugar has dissolved and the mixture reaches a thread-like consistency (see page 56)

Step 3: Beat the egg whites in a chilled bowl until stiff peaks form (see page 53)

Gradually add the cooled gelatin mixture while beating until stiff

Step 4: In a blender, puree the raspberries

Dissolve the red gelatin in low heat and then combine it with the raspberry puree and beaten egg whites

Pour into individual serving cups and refrigerate.