Puree partridgeberries and strain to get the skins out. Set aside. Mix water and gelatin together and let bloom. Whisk eggs, sugar and lemon juice in a stainless-steel bowl over a pot of simmering water until fluffy and warm. Remove from heat and stir in gelatin mixture. Stir until gelatin is melted. Set bowl aside and let cool to room temperature. In another bowl, whip cream to soft/medium peaks and fold in egg mixture gently, but quickly. Fold in 3/4 cup of the puree. Chill for at least 4 hours.

For the Chantilly cream
Whip cold cream in a chilled bowl on med-high speed until thick. Add vanilla bean. Sprinkle in sugar while it continues to whip on high speed until you get firm peaks. Compile the dessert in 4-6 parfait glasses by alternately layering mousse and Chantilly cream. Yield: 4-6 servings