Preparation

• 1.

  In a small bowl, combine the gelatin and cold water. Let it sit for about 5 minutes to bloom.

• 2.

  Place the fresh raspberries, granulated sugar, and lemon juice in a blender or food processor. Blend until smooth, then strain through a fine-mesh sieve to remove seeds. Set aside.

• 3.

  In a small saucepan, gently heat the bloomed gelatin over low heat until melted. Stir it into the raspberry puree until well combined. Let it cool slightly.

• 4.

  In a large bowl, whisk the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.

• 5.

  Gently fold the raspberry mixture into the whipped cream in three additions. Mix until just combined and no streaks remain.

• 6.

  Spoon the mousse into individual serving glasses or a large serving dish. Refrigerate for at least 3 hours or until set.

• 7.

  Before serving, garnish with fresh raspberries and a dollop of whipped cream if desired.