Gelatine soaked in 1/2 cup cold water. Raspberries squeeze so as to obtain a 1/2 - 3/4 cup juice. To juice is added sugar and a little water and boil on low heat until the syrup. In the syrup was placed all raspberries and boil for another 10 minutes after which the gelatin is added and stirred until dissolved. The mixture is filtered and allowed to cool. Whip foam (not dry) and added to the strained mixture. Cream stir gently poured into the raspberry mixture and again crashed. Musat spills in cups and cooled.