Begin by blending fresh raspberries in a high-speed blender until smooth, then strain through a fine mesh sieve to remove seeds.

In a small saucepan, combine gelatin with water and let it bloom for about 5 minutes, then heat gently until dissolved.

In a chilled mixing bowl, whip heavy cream, granulated sugar, and vanilla extract until soft peaks form.

Gently fold the raspberry purée into the whipped cream.

Transfer the mixture into serving dishes or a bowl, smooth the tops, and refrigerate for at least 2 hours to set.

Garnish with fresh raspberries or mint before serving.