Process fresh raspberries in a mini food processor, strain through a sieve to remove seeds. You will have about a cup of liquid.

Mix gelatin and water in a small sauce pan, heat without boiling until all gelatin is dissolved. Set aside to cool slightly.

In a stand mixer, whip cream.

In a mini food processor, mix farmers cheese and powdered sugar until it becomes very smooth. Add gelatin and pulse to combine.

Add raspberry liquid, and process again until the color is uniform.

Gently fold whipped cream into the raspberry/tvorog mixture.

Scoop the cream into the puffs right away, and allow to set in refrigerator for a few hours.