Wash 2 cups of fresh raspberries thoroughly. Blend the raspberries on high until smooth for about 30 seconds. Strain through a fine mesh sieve to remove seeds.

In a saucepan, combine 2 teaspoons of gelatin with 2 tablespoons of cold water. Let it bloom for 5 minutes, then heat gently until dissolved.

In a mixing bowl, combine 1 cup of heavy whipping cream, 1/4 cup of granulated sugar, and 1 teaspoon of vanilla extract. Whip until soft peaks form.

Fold the raspberry mixture into the whipped cream until just combined to maintain a fluffy texture.

Spoon the mousse mixture into serving dishes, cover, and refrigerate for at least 2 hours until set.

Garnish with fresh raspberries or mint before serving.