Start by rinsing 2 cups of fresh raspberries under cold water, then pat them dry. Blend until smooth and strain to remove seeds.

In a bowl, sprinkle 1 tablespoon of powdered gelatin over 3 tablespoons of cold water and let it bloom for 5-10 minutes. Heat in the microwave for 10-15 seconds until dissolved.

In a mixing bowl, combine the raspberry puree, 1/4 cup of sugar, and 1 teaspoon of vanilla extract. Add the cooled gelatin and mix until well blended.

In another bowl, whip 1 cup of heavy whipping cream until soft peaks form, being careful not to over-whip.

Gently fold the raspberry mixture into the whipped cream until no white streaks remain.

Spoon the mousse into serving glasses, cover with plastic wrap, and chill for at least 4 hours or overnight.

Before serving, top with whipped cream, fresh raspberries, and a dusting of powdered sugar.