Soak the gelatin in cold water. Clean the raspberries through a sieve and take 250 g of the mixture. Drain gelatin, put it in a small saucepan, pour it with water and heat over low heat until completely dissolved. Leave it to cool. Stir gelatin solution with 250 g of raspberry mixture. Pour sugar and gradually add the beaten egg whites. Pour in humid form and put in the refrigerator for about 4 hours. Garnish with fresh fruit and serve with remaining raspberry mixture.