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1
In a medium heavy-bottomed pot, bring raspberries and 2 tablespoons superfine sugar to a boil. Reduce heat to low; simmer 5 minutes, then strain through a sieve, pressing to remove seeds. Set aside.
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2
Make the sugar syrup: In a separate pan, simmer water and remaining sugar and cook until a candy thermometer reads 242u00b0 to 248u00b0F.
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3
When the sugar syrup reaches 230u00b0F, start to prepare your egg whites. Whisk the egg whites with a pinch of salt in a stand mixer until stiff peaks form.
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4
Combine sugar syrup and eggs to make an Italian meringue: Once the sugar syrup reaches 242u00b0 to 248u00b0F, slowly pour it into the beaten egg whites in a steady stream, while continually whisking in the electric mixer. Keep whisking until the mixture cools.
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5
Whip cream: In a separate mixing bowl, whisk the heavy cream into soft peaks.
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6
Gently fold the raspberry puree into the meringue. Once combined, gently fold in the whipped cream.
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7
With a spatula, fill a mini-muffin tin or decorative candy molds with mousse. Scrape horizontally across the top to create a smooth bottom. Freeze until firm, then unmold.
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8
Divide remaining mousse evenly among individual serving dishes.
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9
Top each serving with a piece of frozen mousse. Serve immediately.
