Pour gelatin over water and allow to swell.
Raspberries can be taken as fresh as ice cream. Grate the berries through a shallow full.
Pour raspberry puree into a saucepan, add sugar, put on fire and bring to a boil.
Add gelatin to raspberries and dissolve completely, then completely cool and beat with a mixer until fluffy for about 15 minutes.
Put the finished mass in the form covered with foil. Refrigerate at night.
Remove raspberry marshmallows from the mold and cut into pieces.