Let's start cooking!
Separate the egg whites and yolks, and beat the egg whites until they form firm peaks. Set aside.
Mix the egg yolks and sugar in a large bowl.
Place the 250 g (2 cups) of raspberries in a blender bowl and blend to a paste. Add to the mixture and stir.
Whisk the liquid cream until it forms firm peaks and gently stir into the mixture.
Add the egg whites to the mousse, mixing gently with a silicone spatula.
Divide amongst the 4 verrines and refrigerate for 6 hours.
Just before serving, sprinkle Butter Crisps cut into small pieces on top of the mousse verrines and decorate each one with a few raspberries.