Sprinkle the gelatin over the cold water for a couple of minutes to soften. Add the boiling water and mix until gelatin dissolves completely. Allow to cool.
Add the raspberries, a dash of additional water and sweetener of choice to a small saucepan. Bring to a slow boil then reduce and simmer for about 5-10 minutes until the fruit is soft. Allow to cool slightly then press the mixture through a fine sieve with a spoon to remove the seeds. Add the gelatin mixture to the raspberries and mix to combine. Set aside.
Whip the cream cheese in a medium mixing bowl until soft. Add the pure/heavy cream, lemon juice and vanilla extract and beat until soft peaks form. Fold the raspberry mixture through the cream mixture until well combined.
Spoon or pipe the mousse into 6 dessert bowls and refrigerate for a minimum of 1 hour prior to serving.
To serve, top with freshly whipped cream, additional berries/dried berries and mint leaves. Grated chocolate also goes well sprinkled on top.
Use berries of choice such as strawberries, blackberries or mixed berries in lieu of raspberries.Use sweetener of choice to suit your tastes/lifestyle.Adjust sweetener to suit your own taste.For variation , add 2 tablespoons of grated chocolate to the mixture when you fold in the raspberry mixture.