Creamy and Airy Raspberry Mousse - Cook with Carla

Ingredients

• 10 ounces (2 1/2 cups) fresh or frozen raspberries, thaw them first if frozen
• 3 tablespoons cold water
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 2 1/3 teaspoons (7 grams) envelope of powdered gelatin
• 1/2 cup plain white sugar, granulated
• 2 tablespoons freshly squeezed lemon juice
• A few fresh raspberries (8-12)
• Extra whipped cream to top