In a blender, combine the fresh raspberries and half of the granulated sugar. Blend until smooth and strain the mixture through a fine sieve to remove the seeds. Set aside.

In a separate bowl, mix the gelatin powder with cold water and let it sit for about 5 minutes until it thickens.

After blooming, microwave the gelatin mixture for about 10-15 seconds until fully dissolved. Stir in the lemon juice and vanilla extract.

Gently fold the raspberry puree into the gelatin mixture until fully incorporated.

In a mixing bowl, whip the heavy cream with the remaining sugar until soft peaks form.

Carefully fold the whipped cream into the raspberry and gelatin mixture. Be gentle to maintain the airy texture of the mousse.

Spoon the raspberry mousse into serving cups and refrigerate for at least 2 hours, or until set.

Garnish with additional fresh raspberries before serving, and enjoy the delightful experience!