Raspberry Mousse

*4 cups raspberry puree, seeded
sugar to taste
2 envelopes gelatine, dissolved in a small 
amount of warm water and chilled to a 
syrupy consistency (about 10 minutes)
2 cups whipping cream, beaten to firm peaks
fresh raspberries for garnish

Combine the puree and the sugar.
Stir in the gelatine when the gelatine is thick
and syrupy.
Fold in the cream.
Turn into ramekins or a mould that has been 
slightly oiled.
Chill until set.
Serve cold, garnished with berries.

*use a different fruit for variation