Prepare the Raspberry Coulis:

• In a saucepan, combine the frozen raspberries and sugar. Heat over medium heat until the raspberries break down and release their juices.

• Strain the mixture through a fine sieve to remove seeds, resulting in a smooth coulis.

• Set aside to cool.

Prepare the Gelatin Mixture:

• In a small bowl, sprinkle the powdered gelatin over the milk. Let it sit for 5 minutes to bloom.

• Gently heat the mixture until the gelatin dissolves completely.

• Allow it to cool slightly.

Prepare the Raspberry Puree:

• Blend the thawed raspberries and granulated sugar until smooth.

• Strain the puree through a fine sieve to remove seeds, yielding a smooth raspberry puree.

Whip the Cream:

• In a chilled bowl, whip the cold whipping cream until soft peaks form.

Combine the Mixtures:

• Gently fold the raspberry puree into the whipped cream until well combined.

• Carefully incorporate the gelatin mixture into the raspberry-cream mixture, ensuring even distribution.

Chill and Serve:

• Spoon the mousse into serving dishes and refrigerate for at least 2 hours, or until set.

• Before serving, drizzle the raspberry coulis over the mousse for added flavor and decoration.