2-3tablespoonicing sugar, sifted (adjust to your liking)
In a pot, put the raspberries, sugar and water. Bring to a simmer and cook for a few minutes until the raspberries are brown down, stir now and then. Carefully sift the mixture to discard any seeds or lumps.
Pour the sifted mixture into a clean pot. Add in gelatin bring to a simmer. Cook for a few minutes until the gelatin is totally dissolved. Remove from the stove and let it cool to room temperature.
In a bowl, add in whipping cream. Whisk until stiff peaks. Pour in the cooled raspberries mixture and immediately mix everything until just combined. Don't over mix.
Divide the mixture evenly into 4 small glasses. Place them in the fridge for minimum 2 hours or until they're fully set.
The lime cream
Right before serving, let's prepare the lime cream. In a bowl, add in whipping cream, icing sugar and lime juice. Whisk everything until stiff peaks. Pipe on the raspberry mousse. Place a raspberry and some mint. Enjoy!