Place the raspberries in a food processor; cover and Pierrade. Strain and discard seeds. Transfer purée into large bowl. Stir in sugar and lemon juice; set aside.

In a small sauce pan, sprinkle gelatin over cold water; let stand for one minute. Stir over low heat until gelatin is completely dissolved. Stir into raspberry mixture. Refrigerate until slightly thickened, about one hour.

transfer gelatin mixture into a large bowl. Be on the high-speed until foamy. Gradually add cream; beat until thickened, about two minutes. Spoon into dessert dishes. Cover and refrigerate for 1 to 2 hours or until set. Yield eight servings.