1.Push half the berries through a sieve; discard seeds.
2.Beat egg yolks and sugar in a small bowl with electric mixer until pale and thick; fold in raspberry puree.
3.Sprinkle gelatine over the water in small heatproof jug. Stand jug in a small saucepan of simmering water, stirring, until gelatine dissolves. Cool 5 minutes and stir into berry mixture.
4.Beat cream in small bowl with electric mixer until soft peaks form; fold into berry mixture.
5.Pour mixture into four 1-cup (250ml) dessert glasses and refrigerate 3 hours or until set. Serve with remaining raspberries and whipped cream, if you like.