1. Soften the gelatin in a bowl of cold water.
2. In a blender, puree the raspberries. Transfer the raspberry puree to a saucepan with the sugar. Cook over low heat for 5 minutes.
3. Squeeze out the gelatin and melt it in the hot raspberry juice. Let cool off the heat.
4. Whip the cream with the milk until thick.
5. Separate the egg whites from the yolks. Whip the egg whites until stiff peaks form.
6. Pour the raspberry and gelatin mixture over the cream, whipping gently. Incorporate the beaten egg whites by gently lifting the mass.
7. Dress the mousse in bowls and refrigerate for 4 hours.