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1
Sprinkle the gelatin in 1/2 cup water.
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2
Let stand about 2 minutes to soften.
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3
Microwave on high for 45 seconds.
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4
Stir for 15 seconds, until the gelatin is dissolved.
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5
In a 2-quart saucepan, heat the evaporated milk until hot, making sure not to boil.
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6
Whisk in the cajeta until smooth and evenly incorporated.
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7
Stir in the gelatin mixture to the cajeta mixture and turn the heat off to cool slightly.
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8
In a large mixing bowl, using a hand mixer, or in the bowl of a stand mixer fitted with the whisk attachment, add the cream cheese and beat on medium speed while slowly adding 1/3 cup of the cajeta cream to temper the cream cheese and avoid curdling or separation.
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9
Gradually add the remaining cajeta cream and continue beating until smooth.
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10
Scrape down the sides and bottom of the bowl and beat again until fully incorporated and frothy.
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11
Strain the cream into a glass pitcher or into a 4-cup liquid measure, maintaining as much froth as possible.
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12
Pour 1 cup of the cream into each of the 4 wine glasses.
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13
Garnish with 3 to 5 fresh raspberries (the raspberries will remain afloat in the froth).
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14
Cover with plastic wrap and refrigerate for 8 hours or overnight.
