Soak gelatine in cold water according to the instructions on the package.
In the meantime, stir the ricotta, sugar and wine until creamy. Squeeze out the gelatine, add the cream and carefully (!) Heat (do not boil) in a small saucepan or in the microwave until it is liquid. Pour some ricotta mixture into the dissolved gelatine, stir well, then add the remaining ricotta mixture and stir.
Beat the egg whites very stiff, carefully fold into the mixture with a spatula or similar and fill into small molds (to turn out). Leave to set in the refrigerator for at least 2 hours.
For the sauce:
If frozen, defrost the raspberries in a bowl. Add sugar and a dash of liqueur, finely puree in a mixer or with a hand blender and, if necessary, pass through a sieve.
Turn the mousse out onto a plate, add the raspberry sauce and garnish with mint leaves if necessary.
Mix the ricotta with the cream instead of the dessert wine until creamy and leave out the liqueur in the sauce.