Raspberry Mousse

- Two boxes gelatin raspberry, or any of its preferred
- 1 can of cream

Prepare the gelatine according to the instructions of the box. Bring to the freezer for 20 minutes. The gelatin should be the consistency of egg whites. Place in blender gelatin and cream (serum) and beat for 3 minutes.
Take the refrigerator for at least 4 hours. It's a very simple recipe, but very tasty.