For the raspberry mousse with cotton candy, bring the whipped cream to the boil with the coconut flakes, leave to infuse for 10 minutes and filter through a fine sieve. Squeeze out the coconut flakes well.
Allow the flavored whipped cream to cool and refrigerate for 1 hour. Soak the gelatine in cold water for about 10 minutes. Sort out the raspberries, wash and drain.
Bring the berries to the boil with the sugar and briefly, puree and pass through a sieve. Dissolve the well squeezed gelatine in it and let the raspberry puree cool down.
Whip the coconut cream with vanilla sugar and coconut liqueur until stiff. When the puree begins to gel, carefully fold in the whipped cream.
Pour one third of the mousse into cold-rinsed ramekins (approx. 150 ml each). Color the remaining mixture a little darker with a few drops of food coloring.
Layer a third of it on top of the light pink mousse. Color the rest of the cream even darker and put it into the glasses as well. Chill for at least 3 hours.
Process the red sugar in a cotton candy machine to make cotton candy. Turn the mousse out of the glasses (loosen the rim with a knife for this purpose) and garnish with cotton candy. Serve the raspberry mousse with cotton candy immediately.
Preparation Tip:
Decoratively sprinkle the raspberry mousse with cotton candy with colorful sprinkles or coconut flakes. Make the cotton candy with uncolored sugar, so you have more color contrasts.
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