Begin by placing fresh raspberries into a blender. Blend until smooth, about 30 seconds, then strain through a fine mesh sieve to remove seeds.

In a small saucepan, combine gelatin with water and let sit for 5 minutes to bloom. Gently heat to dissolve, then stir into the raspberry purée.

Chill a mixing bowl and beaters. In the bowl, combine heavy whipping cream, sugar, and vanilla. Beat until soft peaks form, about 3-5 minutes.

Gently fold the raspberry mixture into the whipped cream without deflating it, achieving a uniform color with airiness.

Spoon the mousse into serving dishes, cover with plastic wrap, and refrigerate for at least 2 hours until set.

Garnish with extra fresh raspberries and a mint sprig before serving.