Wash 2 cups of fresh raspberries thoroughly and blend until smooth to create raspberry purée.

Strain the purée through a fine mesh sieve into a bowl, discarding the seeds.

Sprinkle 1 tablespoon of gelatin over 2 tablespoons of cold water and let it sit for 5 minutes.

Heat the gelatin mixture over low heat until dissolved, then mix with the raspberry purée.

In a mixing bowl, whip 1 cup of heavy whipping cream with 1/4 cup of sugar and 1 teaspoon of vanilla extract until soft peaks form.

Gently fold the raspberry mixture into the whipped cream until well combined.

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

Garnish with fresh raspberries and mint leaves before serving chilled.