Put the cold water in a medium bowl. Sprinkle with the gelatin. Let stand 5 to 10 minutes.
Heat 1 cup of the raspberries until warm (do not discard the juice) and strain through a fine mesh strainer. Discard the pulp and seeds. Set the raspberry puree aside. Put the remaining raspberries in the fridge for later.
Heat the cream and sugar until the sugar is dissolved. Remove from the heat. Whisk in the raspberry puree.
Whisk vigorously whisking slowly pour the cream mixture over the gelatin. Stir until the gelatin dissolved. Divide between 6 small glass jars or ramekins.
Refrigerate for 2 to 4 hours.
Serve with fresh raspberries.