In a bowl, mix 70 g powdered sugar and raspberries. Melt 2 1/2 squeezed gelatin leaves over a water bath, add to the raspberry puree and allow to set slightly.
In a bowl, mix SKYR and 50 g powdered sugar. Melt 1 1/2 squeezed gelatin leaves over a water bath and add to the SKYR mousse.
Whip cream until stiff and gradually fold under the mousse, allowing it to set slightly.
Fill the raspberry jelly in glasses, alternating with the SKYR mousse. Serve with halved raspberries, sweet crumble, mint leaves and edible gold leaf.