Prepare the Raspberry Base : In a small saucepan, combine the raspberries, lemon juice, and granulated sugar. Heat over medium, stirring occasionally, until the raspberries break down and the sugar dissolves (about 5–7 minutes). Strain through a fine mesh sieve to remove seeds and let it cool.

Bloom the Gelatin : In a small bowl, sprinkle the gelatin over 3 tablespoons of water. Let it sit for 5 minutes to bloom. Once bloomed, microwave for 10–15 seconds until fully dissolved. Stir into the cooled raspberry mixture.

Whip the Cream : In a chilled mixing bowl, whip the heavy whipping cream and powdered sugar until soft peaks form. Reserve 1/2 cup of the whipped cream for garnishing.

Fold and Chill : Gently fold the raspberry mixture into the whipped cream, ensuring it’s evenly incorporated without deflating the cream. Divide the mousse into serving glasses or bowls, smoothing the tops with a spoon. Cover and refrigerate for at least 4 hours, or until set.

Garnish and Serve : Top the mousse with a dollop of whipped cream, fresh raspberries, and a sprinkle of powdered sugar. Serve chilled and enjoy the fruity bliss!