1 envelope unflavored gelatin
2 cups fresh or frozen raspberries
1/2 cup sugar
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1. In a bowl, mix gelatin into 3 Tbsp. cold water. Let stand to dissolve.
2. Combine raspberries and sugar in a medium pot; cook over medium-low heat, stirring, until sugar dissolves and mixture is warm, 5 minutes. Stir in gelatin until blended. Pour into a bowl and set aside to cool.
3. Combine cream and vanilla in a large bowl; whip until cream holds soft peaks. Gently fold in raspberry mixture. Spoon mousse into 6 dessert goblets. Lightly cover with plastic wrap; refrigerate until set, at least 2 hours or up to 2 days.