Bloom the gelatine by sprinkling it over the cold water in a small bowl. Stir briefly and set aside.

Process the raspberries into a puree using a food processor or stick blender.

In a saucepan, combine raspberry puree and sugar. Cook over medium heat, stirring constantly until sugar fully dissolves, then remove from heat.

Add the bloomed gelatine to the hot raspberry mixture, stirring until fully dissolved.

Strain the raspberry mixture using a mesh strainer to remove seeds. Allow it to cool to room temperature.

In a separate bowl, whip the heavy cream until it starts to thicken but still forms soft peaks.

Gently fold the whipped cream into the cooled raspberry mixture in batches until combined.

Spoon or pipe the raspberry mousse into cylindrical silicone moulds. Tap to remove air bubbles.

Freeze for 6 hours or overnight until firm.

Whip the heavy cream with powdered sugar and vanilla until soft peaks form.

Melt the white candy melts and, if desired, tint with oil-based food color.

Drizzle or pipe melted candy on parchment paper and let it set.

Once set, gently remove the mousse from the moulds and place on serving plates.

Pipe or dollop the whipped cream on top of each mousse.

Decorate with chocolate garnish, blueberries, cut strawberries, and sprinkle with freeze dried raspberry powder.

Refrigerate for a couple of hours to thaw before serving. Serve chilled.