In a small pan, combine water and gelatin. Let the gelatin stand for 1 minute to soften.
Add 2 tablespoons of heavy cream. Stir over low heat until gelatin dissolves. Add white chocolate. Stir until melted. Chill until cool, but not set, about 10 minutes.
In a small chilled bowl, whip remaining heavy cream to full volume. Fold whipped cream into cooled chocolate. Drizzle pureed raspberries onto cooled chocolate. Using a toothpick run it through the white chocolate to create raspberry swirls.
Chill for 1 hour.
Before you are ready to fill the fillo cups, bake the fillo cups according to package.
Place the chilled mousse into a baggie, carefully cut a small tip off the baggie and pipe 2 teaspoons of filling into each Fillo Shell. Garnish with raspberry. Serve immediately.
Prep - Prep the filling ahead of time and serve once you have guest ready to enjoy the dessert.
Soggy Fillo Cups - Prevent having soggy fillo cups by not filling them until you are ready to consume the dessert.