Crush the raspberries with the sugar and spread through a sieve.
Soak the gelatine in cold water. Whip the cream with a hand mixer until stiff.
Now heat the spirit and let the gelatine melt in it. Add 1/3 of the raspberry pulp and warm it up (gelatine must not do this, otherwise it loses its binding). Now pour the other two thirds of the pulp into a large bowl and mix in the warm part. Now quickly mix in part of the whipped cream with a whisk. Carefully fold in the rest of the whipped cream so that the mousse remains nice and airy.
Fill the finished mousse into glasses and refrigerate for about 1 hour.