Raspberry mousse

Instructions

• Put 1 tablespoon hot water in a
  small heatproof bowl, sprinkle the
  gelatine over the top and leave
  until spongy. Bring a small pan of
  water to the boil, remove from the
  heat and put the bowl into the pan.
  The water should come halfway
  up the side of the bowl. Stir the
  gelatine until dissolved.
• In a large bowl, stir the vanilla
  yogurt and fromage frais together
  to combine, then add the cooled
  gelatine and mix well.
• Using an electric beater, beat the
  egg whites until stiff peaks form,
  then fold through the yogurt
  mixture until just combined.
• Gently fold the raspberries through
  the mixture. Chill for several hours
  before serving.