Raspberry Mousse

20-ounce packages frozen raspberries in light syrup, thawed and drained, reserving 1/3 cup of the syrup
1 envelope of unflavored gelatin
3 tbsp framboise
1/2 cup heavy cream

2 1/2 cups fresh raspberries

To make the raspberry mousse

1. In a blender or food processor purée the raspberries with the reserved syrup and strain the purée through a fine sieve set over a metal bowl, pressing hard on the solids.
2. In a small saucepan sprinkle the gelatin over the framboise and let it soften for 1 minute.
3. Heat the mixture over moderately low heat, stirring, until the gelatin is dissolved and whisk it into the purée.
4. Whisk the reserved pastry cream into the raspberry mixture, whisking until it is smooth, set the bowl in a larger bowl of ice and cold water, and whisk the mixture until it is the consistency of raw egg white.
5. Remove the bowl from the ice water and in a bowl with an electric mixer beat the heavy cream until it holds soft peaks.
6. Whisk 1/4 of the whipped cream into the raspberry mixture and fold in the remaining whipped cream gently but thoroughly.