Begin your Raspberry Mousse by adding 2 cups of fresh raspberries to a blender or food processor. Blend until the mixture is completely smooth, about 1-2 minutes. To achieve a seedless puree, strain the mixture through a fine mesh sieve, pressing down gently. Reserve this vibrant puree for the next step, as it is the heart of your luscious dessert.

In a medium saucepan over medium heat, pour in the strained raspberry puree along with ½ cup of granulated sugar and 1 teaspoon of lemon juice. Stir the mixture gently, heating it for about 3-4 minutes until the sugar dissolves, but take care not to let it boil; you want a fragrant, warm blend. Remove from heat once the sugar is fully incorporated.

In a small bowl, combine 1 teaspoon of unflavored gelatin powder with 2 tablespoons of cold water. Let it sit for 5 minutes to bloom. After blooming, stir the gelatin into the warm raspberry mixture until completely dissolved. Set the mixture aside to cool to room temperature.

While the raspberry mixture cools, take a chilled mixing bowl and add 1 cup of heavy whipping cream along with ½ teaspoon of vanilla extract. Using an electric mixer, whip the cream on medium speed for about 2-3 minutes, until soft peaks form.

Once the raspberry mixture has cooled, gently fold it into the whipped cream in batches using a spatula. Be careful not to deflate the whipped cream.

Spoon or pipe the completed Raspberry Mousse into individual serving glasses, filling them about three-quarters full. Cover each glass with plastic wrap and refrigerate for at least 2 hours, or until set.

Before serving, remove the mousse from the refrigerator and garnish each glass with fresh raspberries and, if desired, a few mint leaves for a pop of color.