Prepare the syrup. Bring water with sugar (75g) to a boil. Once the sugar has dissolved, turn it off. I used instead of water released after defrosting raspberry juice. Pour the berries.
Puree with a blender and wipe through a sieve to remove the seeds. The resulting puree is divided into two parts.
Soak one sheet of gelatin in cold water for 15 minutes, squeeze and dissolve it in a water bath.
Mix the gelatin with one part of the raspberry puree and place on the bottom of a suitable Cup or verrin. Put in the refrigerator to jelly frozen.
While jelly freezes, prepare the next layer. Beat mascarpone with sour cream and remaining sugar.
Divide into two parts. One add the lemon juice and lay it on the raspberry jelly. Again, send in the refrigerator to a little frozen.
Soak the second sheet of gelatin in cold water. The remaining raspberry puree a little heat and dissolve the gelatin in it. Then mix it with mascarpone-sour cream mass.
Gently spread the raspberry cream on your lemon. Put in the refrigerator for a couple of hours. (I left it for the night.)
You may think that two sheets of gelatin is not enough. In any case, I thought so for the first time. And I added 2 sheets to each layer. But the result disappointed me. Jelly was too rubber and raspberry mousse too.
And yet, instead of raspberries, you can use strawberries, blackberries, currants or a mixture of red berries.