Stir gelatin into 1/4 cup cold water to soften. Set aside.
In a small saucepan, add raspberries, sugar and 1/4 cup water. Heat until berries soften and being to break down. Puree in blender.
Remove seeds using a strainer if desired. Put back into saucepan. Add softened gelatin. Bring to a boil. Boil for 1 minute, stirring constantly. Remove from heat. Cool to room temp (between 70-80°F.).
In a large bowl, whip cream to stiff peaks. This is the stage right before cream turns to butter. Be careful not to over whip.
Once berry mixture is cooled adequately, carefully fold into cream. Pour into serving dishes or chill and pipe into serving dishes.
Chill for 4-24 hours before serving.
Yield: 3 1/2 cups