Whip the cream with an electrical mixer.
Put the white chocolate in a bowl, and place the bowl in a casserole with water. Heat up the water so the chocolate melts.
Whip the egg yellows in another big bowl.
Pour the chocolate in the bowl with the egg yellows while stirring quickly at the same time. Do the same with the whip cream.
Pour the lemon liqueur abstract in the mixture and stir slowly at the same time.
Take out 8 small serving bowls and pour the mousse in the bowls. Place a plastic film over every bowl.
Place the bowls in the fridge for minimum 3 hours.
Take out the mousse 30 minutes before serving.
Decorate the mousse with the raspberries. You can use frozen raspberries.