1. Add raspberries to a blender or food processor and blend until smooth. Strain through a fine mesh sieve to remove seeds.

2. Pour the raspberry puree into a saucepan over medium heat. Add sugar and lemon juice, stir, and heat gently for 3–4 minutes. Do not boil.

3. In a small bowl, bloom gelatin in cold water for 5 minutes. Stir into the warm raspberry mixture until dissolved. Let the mixture cool to room temperature.

4. In a chilled mixing bowl, whip the heavy cream and vanilla extract until soft peaks form.

5. Gently fold the cooled raspberry mixture into the whipped cream using a spatula, working in batches to keep the mixture airy.

6. Spoon or pipe the mousse into serving glasses. Refrigerate for at least 2 hours before serving. Garnish with fresh raspberries and mint leaves if desired.