Blend 2 cups of fresh raspberries in a food processor until smooth. Strain through a fine mesh sieve to eliminate seeds, resulting in silky raspberry purée.

In a small saucepan, combine 1 tablespoon of gelatin and 2 tablespoons of cold water; let sit for 5 minutes to bloom. Heat for 1-2 minutes until dissolved, then mix into the raspberry purée.

In a chilled mixing bowl, combine 1 cup of heavy whipping cream, ¼ cup of granulated sugar, and 1 teaspoon of vanilla extract. Beat until soft peaks form (about 3-4 minutes).

Gently fold the raspberry purée into the whipped cream using a spatula, taking care to maintain the airy texture.

Spoon into serving dishes and refrigerate for at least 2 hours to set.

Garnish with fresh raspberries or mint before serving. Enjoy chilled.