Purée the raspberries in a blender or food processor; force the puree through a fine mesh sieve. Discard seeds. With a rubber spatula, transfer the puree to a 2 quart bowl (4 cups raspberries should yield about 2 cups puree). Whisk in the sugar, lemon juice, and framboise. Taste and adjust the flavor if necessary, depending on the sweetness of the berries. Set aside.

In a small bowl, sprinkle the gelatin over cold water; let stand until softened.

Pour the cream into a 1 quart bowl; whip with a hand mixer until stiff.

In a small saucepan, heat softened gelatin until dissolved. Stir into raspberry mixture. Fold in whipped cream. Pour into a 2 quart soufflé dish. Chill for at least 4 hours before serving.