Prepare the Raspberry Purée: Blend fresh raspberries in a food processor until smooth, about 1-2 minutes. Strain through a fine mesh sieve to remove seeds.

Bloom the Gelatin: Combine the gelatin with 2 tablespoons of cold water in a small saucepan and let it bloom for 5 minutes. Heat gently over low and stir until dissolved, about 30 seconds.

Whip the Cream: In a chilled mixing bowl, combine heavy whipping cream, granulated sugar, and vanilla extract. Whip on medium-high speed until soft peaks form, about 3-5 minutes.

Fold in the Raspberry Mixture: Gently fold the raspberry gelatin mixture into the whipped cream, ensuring to keep the airiness of the cream.

Spoon and Chill: Spoon the mixture into serving dishes or a large bowl, cover with plastic wrap, and refrigerate for at least 2 hours to set.

Garnish and Serve: Garnish with extra raspberries and mint leaves. Serve chilled.