Blend the raspberries by placing them in a blender and blending on medium speed until smooth. Strain through a fine mesh sieve to achieve a silky texture.

Prepare the gelatin by combining it with cold water in a small saucepan. Let it bloom for 5 minutes, then heat until fully dissolved.

Whip the cream with sugar and vanilla in a chilled mixing bowl until soft peaks form.

Fold in the raspberry gel mixture into the whipped cream until just combined.

Chill the mousse in serving dishes for at least 2 hours to set.

Garnish with fresh raspberries or mint before serving.