Wash 2 cups of fresh raspberries and blend until smooth for about 30 seconds. Strain through a fine mesh sieve to remove the seeds, creating a raspberry purée.

In a small saucepan, combine 1 tablespoon of gelatin with 2 tablespoons of cold water, allowing it to bloom for 5 minutes. Gently heat the mixture until the gelatin dissolves, about 1-2 minutes.

Chill a mixing bowl and beaters for about 10 minutes. Pour in 1 cup of heavy whipping cream, 1/4 cup of sugar, and 1 teaspoon of vanilla extract. Whip on medium-high speed for 3-5 minutes until soft peaks form.

Fold the raspberry purée into the whipped cream gently, starting with a small amount of cream to lighten the mixture.

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

Garnish with extra fresh raspberries and mint leaves before serving.