Heat the raspberries with the sugar and dissolve the gelatin (which has been rehydrated with water) into the mixture. Blend everything together. Add the lime juice and zest to the fruit mixture. Whip the cream until it is partially whipped, then fold it into the mixture at room temperature in 2 or 3 batches, stirring gently. Pour into molds, freeze for 3 hours, and unmold.
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