First, combine the raspberries, sugar, and water in a medium skillet. With the heat on medium, mash the raspberries up with a wooden spoon. Once the raspberries have been mashed thoroughly, and the sugar is completely dissolved, turn off the heat and sieve the mixture into a bowl to remove the pulp and seeds. Chill the mixture completely.

While the raspberry mixture is chilling, take out either your hand-mixer, whisk, or what i am using, a kitchen aid mixer. Pour in the Heavy Whipping Cream and whip until soft peeks form. Once soft peeks have formed, whip in the Vanilla Extract. Continue to whip the mixture until stiff peeks form. Once the stiff peeks have formed, slowly add a small portion of the pre-chilled raspberry mix and fold it into the cream. Continue this until all the mix is incorporated. Chill the Mousse until ready to serve. To serve, put the Mousse into a glass dish and garnish with a couple fresh raspberries and a sprig of mint. Delicious!