Blend the raspberries by adding 2 cups of raspberries to a blender and blend on high until smooth, about 1-2 minutes.

Pour raspberry puree into a saucepan, adding ½ cup sugar and 1 teaspoon lemon juice. Heat for 3-4 minutes until combined.

Bloom gelatin by combining 1 teaspoon gelatin powder with 2 tablespoons cold water, letting it sit for 5 minutes, then stir into the warm raspberry mixture.

In a chilled mixing bowl, whip 1 cup of heavy cream and ½ teaspoon vanilla until soft peaks form, approx. 3-4 minutes.

Fold the cooled raspberry mixture into the whipped cream gently using a spatula.

Spoon or pipe the mousse into serving glasses, cover, and refrigerate for at least 2 hours to set.