Dissolve sugar in 75ml of water and boil to 120°C.
Whisk egg whites to soft peaks and slowly pour in the syrup while whisking until cold.
Puree raspberries and pass through a sieve into a saucepan to warm.
Melt soaked gelatine into the warm puree, cool, then fold in 190g meringue and whipped cream.
Pipe mousse into 6cm rings on a lined tray and refrigerate to set.
Boil 100ml water, raspberries, sugar, and lemon juice then strain through muslin to get clear juice.
Soften gelatine leaves in cold water for 10 minutes and squeeze dry.
Dissolve gelatine in warm juice, pour over cooked raspberries in shot glasses, and chill.
Blanch rice in boiling water for 3 minutes, then drain and refresh with cold water.
Boil rice with sugar, vanilla, coconut, and 1 liter of milk for 30 minutes, then drain.
Whisk eggs, yolks, and sugar together, then temper with boiled milk and cook into a custard.
Blend clotted cream with the custard, cool, combine with rice, and churn in an ice cream maker.
Serve mousse topped with berries alongside the jelly glass and a scoop of ice cream.