– Coat the gelatin with a cold boiled water.

– Squeeze the raspberries. Dilute the pulp with hot water, add sugar and boil over low heat for 10 minutes. Strain. Pour in the dissolved gelatin and mix. Cool. Add the juice and egg-whites to the syrup and whip.

– Whip the cream, pour into the individual dishes, combine with the raspberry mousse and cool.

– Decorate with the sweet paste flowers, jam, raspberries and mint leaves.