Wash the raspberries and blend them with the lemon juice and sugar.
Heat a small amount of cream and dissolve the well-squeezed gelatine in it. Wait until it is lukewarm and add it to the raspberry smoothie.
Whip the fresh cream and add it to the raspberries delicately using a spatula and movements from the bottom up.
Pour into a mold and place in the refrigerator for at least 6 hours (overnight is fine).
If you use a silicone mold, put it in the freezer for 1 or 2 hours and it will be very easy to unmold. Of course you can prepare single portions if you prefer.
