Strawberry and Raspberry Mousse with Fresh Berries

Puree half of the strawberries and raspberries in a blender until smooth.

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.

Heat the fruit purees in a saucepan over low heat, then stir in the bloomed gelatin until fully dissolved. Remove from heat and let cool.

In a mixing bowl, whip the heavy cream with vanilla extract until soft peaks form.

Gently fold the cooled fruit mixture into the whipped cream, along with lemon juice, until well combined.

Pour the mousse into serving glasses or molds and refrigerate for at least 4 hours or until set.

Garnish with fresh berries, mint leaves, and drizzle with berry coulis before serving.