Place the defrosted raspberries, caster sugar and lemon juice into the TM box and process on Speed 8 until smooth (you may have to scrape down the sides of the bowl occasionally).
Pour the puree through a sieve and discard any seeds. Pour the raspberry liquid back into the TM bowl.
Sprinkle the gelatin powder over the boiling water and stir until completely dissolved.
Add the gelatine mixture to the raspberry liquid and mix on Speed 6 for 20 seconds or until completely combined (scrape down the sides of the bowl after 10 seconds).
Remove the raspberry liquid from the TM bowl and set aside.
In a clean and dry TM bowl, insert the butterfly and whip the cream on Speed 3.5 until peaks begin to form (this can take anywhere from 10 seconds to 2 minutes depending on the freshness of your cream - keep a close eye on it though, so that it doesn't over whip).
Add the raspberry liquid and mix on Speed 4 until smooth and combined.
Spoon the liquid into individual bowls or ramekins (or tart shells) and place into the fridge to set (at least 1 hour).
Just before serving, decorate with fresh raspberries, white chocolate or whipped cream.