Wash 2 cups of fresh raspberries thoroughly, then place them in a blender. Blend until smooth for about 30 seconds, then strain the mixture using a fine mesh sieve to remove seeds.

In a small saucepan, bloom 1 tablespoon of gelatin over 2 tablespoons of cold water and allow it to sit for about 5 minutes, then gently heat until fully dissolved.

In a chilled mixing bowl, whip together 1 cup of heavy whipping cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract until soft peaks form.

Gently fold the raspberry mixture into the whipped cream using a spatula until no streaks remain.

Carefully spoon the mousse mixture into serving dishes, cover lightly with plastic wrap, and refrigerate for at least 2 hours.

Once set, garnish with fresh raspberries and mint. Serve cold.