Set aside 2 raspberries for garnish
Combine remaining raspberries with sugar and water in a heavy medium saucepan. Bring to a boil over medium heat. Reduce heat, cover and cook until thickened, about 20 minutes.
Press raspberries through a fine sieve and let it cool.
Beat whipping cream in medium bowl until soft peaks form.
Fold strained berries into cream in batches. Spoon into goblets. Top each with 1 raspberry and refrigerate for 1 hour.