Wash 2 cups of fresh raspberries under cold water. Blend until smooth, then strain through a fine-mesh sieve to collect the raspberry purée.

Sprinkle 2 teaspoons of gelatin over 2 tablespoons of cold water and let it sit for 5 minutes. Heat over low heat until fully dissolved, then mix into the raspberry purée.

In a chilled mixing bowl, whip 1 cup of heavy whipping cream with 3 tablespoons of sugar and 1 teaspoon of vanilla until soft peaks form.

Gently fold the raspberry-gelatin mixture into the whipped cream to combine, preserving airiness.

Divide the mousse into serving dishes, cover with plastic wrap, and refrigerate for at least 2 hours to set.

Garnish with fresh raspberries or mint before serving for a refreshing touch.