Preparation Steps

• In a food processor, puree the raspberries until smooth. Strain the raspberry puree through a fine-mesh sieve to remove the seeds. Discard the seeds.
• In a large bowl, beat the heavy cream with an electric mixer until soft peaks form. Gradually add the powdered sugar and vanilla extract and continue beating until stiff peaks form.
• Gently fold the raspberry puree into the whipped cream until just combined. Be careful not to overmix.
• Spoon the mousse into serving glasses or bowls. Cover and refrigerate for at least 2 hours to allow the mousse to set.
• Garnish with fresh raspberries before serving.