If using gelatin, sprinkle it over 2 tablespoons of cold water in a small bowl. Let it bloom for about 5 minutes, then warm it over low heat to dissolve. Set aside.

In a blender, add fresh raspberries and sugar, blending until smooth. Pour the mixture through a fine sieve to remove seeds, collecting the smooth puree in a bowl.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold in the raspberry puree, ensuring you don’t deflate the cream.

If using gelatin, add it to the raspberry cream mixture carefully and mix to combine.

Spoon the mousse into individual serving dishes or a large bowl and refrigerate for at least 2 hours to set.

Garnish with fresh raspberries or a dollop of whipped cream before serving. Enjoy the cloud-like magic!