Bloom Gelatin: In a small bowl, mix 1 tsp of gelatin with 2 tbsp of cold water and let it stand for 5 minutes.

Cook Raspberry Purée: In a saucepan, combine 2 cups of fresh raspberries, 1/4 cup of granulated sugar, and 1 tbsp of lemon juice. Heat over medium until the mixture breaks down and the sugar dissolves, about 5-7 minutes. Remove from heat and whisk in the bloomed gelatin.

Strain & Cool: Strain the raspberry mixture through a fine sieve into a bowl to remove seeds. Allow it to cool to room temperature, about 20 minutes.

Whip the Cream: In a chilled bowl, whip 1 cup of heavy whipping cream, 2 tbsp of powdered sugar, and 1/2 tsp of vanilla extract until soft peaks form.

Fold & Fill: Gently fold one third of the cooled raspberry purée into the whipped cream, then fold in remaining purée in two additions.

Chill to Set: Cover and refrigerate for at least 2 hours, or preferably overnight.

Optional: Garnish with fresh mint leaves or chocolate shavings before serving.