Puree the raspberries with sugar in a blender until smooth. Strain through a fine mesh sieve to remove seeds.

In a small bowl, sprinkle gelatin over water and let bloom for 5 minutes. Gently heat until dissolved.

Whip the cold heavy cream in another bowl until soft peaks form.

Fold the raspberry puree and dissolved gelatin into the whipped cream gently.

Spoon into serving glasses and refrigerate for at least 2 hours until set.

Garnish with fresh raspberries or whipped cream before serving.