For the moussee

Assemble and prepare the desired pastries, containers, or molds that are to be used in the application of the mousse before beginning preparation. Bloom the gelatin in the water and melt. Whip the heavy cream to medium peaks. Cover and reserve under refrigeration. Warm half of the raspberry puree in a saucepan, add the softened and stir to incorporate. Blend in the remaining puree. Cool the raspberry puree-gelatin mixture to about 25οC. Combine the egg whites and sugar in a mixer bowl and proceed to make a Swiss meringue. Gently blend, one-third of the meringue into the raspberry puree mixture to lighten it. Fold in the remaining meringue, thoroughly incorporating it. Fold in the whipped cream also thoroughly incorporating it. Pour the mousse into a serving dish of your choice and refrigerate until completely set.