1-If using Frozen Raspberries, start by thawing: If using Frozen Raspberries, start by thawing them and discarding any water.
2-Using an Immersion Blender (or stand blender),: Using an Immersion Blender (or stand blender), blend the Raspberries until smooth. Pour the raspberry through a thin-mesh sieve to remove the seeds. Repeat if needed and discard the seeds.
3-Optionally, remove about 1/4 of the blended: Optionally, remove about 1/4 of the blended raspberries and keep aside in the fridge to use as a finish on the mousse.
4-Place the blended Raspberries, Lemon Juice and: Place the blended Raspberries, Lemon Juice and Vanilla Paste into a small saucepan and turn on low heat.
5-While the puree is heating up, whisk: While the puree is heating up, whisk the gelatine powder and cold water in a small bowl until fully dissolved (see note 1). Set aside.
6-When the Raspberry Puree is starting to: When the Raspberry Puree is starting to simmer, remove from the heat and add the gelatine paste. Whisk well until completely dissolved then transfer into a large mixing bowl. Place in the fridge to cool and reaches room temperature.
7-Separate the Egg Yolk and Whites, keep: Separate the Egg Yolk and Whites, keep the yolk for another recipe.Place the Egg Whites and Salt in the bowl of your Stand Mixer (or large bowl if using a hand mixer).
8-Whisk on medium to medium-high speed until: Whisk on medium to medium-high speed until the Egg Whites turn white, foamy and lightly thick (shaving cream consistency). While continuing to whip on medium-speed, slowly add the Caster Sugar about 1 tablespoon at a time. When all the sugar has been added, increase the speed to high and whip until you reach stiff peaks (see note 2).
9-Take the raspberry puree out of the: Take the raspberry puree out of the fridge and make sure it has cooled down in temperature. Add about 1/3 of the whipped egg whites and gently fold to combine (see note 3).
10-Pour the whole raspberry mixture into the: Pour the whole raspberry mixture into the egg whites bowl and gently fold until fully combined. You should get a light and fluffy mixture.
11-Directly pour the Raspberry Mousse in small: Directly pour the Raspberry Mousse in small serving cups and place in the fridge to set for at least an hour (or up to 24 hours in advance before serving).
12-When ready to serve, top with the: When ready to serve, top with the rest of the Raspberry Coulis (if you have kept some), fresh Raspberries and some Dark Chocolate Shavings (optional).