Make the Raspberry Puree

In a small saucepan, combine raspberries, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down (about 5 minutes).

Remove from heat and strain through a fine-mesh sieve to remove the seeds. Let cool slightly.

2. Prepare the Gelatin

In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom.

Microwave the gelatin for about 10 seconds until fully dissolved. Stir into the warm raspberry puree. Let cool to room temperature.

3. Whip the Cream

In a large bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

4. Fold Everything Together

Gently fold the raspberry mixture into the whipped cream until fully combined and fluffy.

Spoon or pipe the mousse into serving glasses.

5. Chill & Serve

Refrigerate for at least 2 hours to set.

Garnish with fresh raspberries, whipped cream, or chocolate shavings before serving.