In a small bowl, combine the gelatin powder with cold water. Let it sit for about 5 minutes to bloom.

In a blender or food processor, add the fresh raspberries and half of the sugar. Blend until smooth.

After the gelatin has bloomed, gently heat it in a microwave for about 15 seconds until it's liquid. Stir it into the raspberry puree along with the vanilla extract.

In a large mixing bowl, use an electric mixer to whip the heavy cream until soft peaks form. Gradually add the remaining sugar and whip until you achieve medium peaks.

Gently fold the raspberry mixture into the whipped cream, taking care not to deflate the mixture.

Spoon the mousse into serving dishes, cover them, and refrigerate for at least 2 hours before serving to set.

Once chilled, give your mousse a gentle stir and garnish with extra raspberries and whipped cream if desired. Enjoy!