Instructions

1. Begin by washing the fresh raspberries and then purée them in a blender or food processor until smooth.
2. Pass the raspberry purée through a fine mesh sieve into a bowl to remove the seeds, ensuring a silky texture.
3. In a small saucepan, combine the raspberry purée, granulated sugar, and lemon juice. Heat over medium heat, stirring gently until the sugar is fully dissolved.
4. In a separate small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom – this will ensure a smooth texture in your mousse.
5. Once bloomed, gently heat the gelatin mixture in the microwave for about 10 seconds or until dissolved, then add it to the warm raspberry mixture, stirring until fully incorporated.
6. Allow the raspberry mixture to cool to room temperature, stirring occasionally to maintain an even consistency.
7. In another bowl, whip the heavy cream, powdered sugar, and vanilla extract using an electric mixer until soft peaks form. Be careful not to overwhip, as you want a light and airy texture.
8. Carefully fold the whipped cream into the cooled raspberry mixture using a spatula, incorporating it gently until well combined without deflating the cream.
9. Divide the mousse evenly into serving glasses or bowls, layering if desired for a beautiful presentation.
10. Refrigerate for at least 2 hours, or until the mousse is set and firm.
11. Serve chilled, garnished with fresh raspberries on top for a stunning finish.