In a medium saucepan over medium heat, combine fresh raspberries with sugar and freshly squeezed lemon juice. Stir gently for about 5-7 minutes, until the raspberries soften and release their juices, becoming a vibrant puree. Remove from heat and let cool for a few minutes.

Place a fine mesh sieve over a bowl and pour the raspberry mixture in. Press through the sieve to eliminate seeds and achieve a smooth raspberry puree.

In a separate small bowl, sprinkle unflavored gelatin over 2 tablespoons of cold water. Allow it to sit for about 5 minutes until it absorbs the water and becomes thickened.

Gently heat the strained raspberry puree in a saucepan over low heat, just until warm. Remove from heat and stir in the bloomed gelatin until completely dissolved.

In a mixing bowl, whip heavy cream with powdered sugar and vanilla extract on medium speed until soft peaks form, about 2-3 minutes.

Carefully add the whipped cream to the cooled raspberry mixture in batches, folding gently until just blended.

Divide the raspberry mousse into small serving dishes and refrigerate for at least 3-4 hours, or until fully set.

Once set, garnish with fresh raspberries and mint leaves before serving.