Raspberry mousse (from scratch)

In a blender or food processor, puree the raspberries and the 1/4 cup water, then strain to remove seeds and pulp. This takes a bit, but is worth it. Measure 1 1/2 cups of the strained puree into a saucepan and add the sugar. Heat to a boil, lower heat, then simmer for another 5 minutes. While the fruit sauce is simmering, sprinkle the gelatin over the cold water in a small bowl and let sit for about 5 minutes. Add to the cooked fruit sauce and stir until dissolved. Let cool to room temp. In a small bowl, whip the egg whites to stiff peaks and use a rubber spatula to fold it into the fruit sauce until there are no more white streaks. In a large bowl, whip up the cream until like "whipped cream" consistency. Fold the fruit mixture into the whipped cream. Refrigerate at least 1 hour.