Step 1: Prepare the Raspberry Puree - Blend 2 cups of raspberries until smooth, strain to remove seeds.

Step 2: Cook the Raspberry Mixture - Combine raspberry puree, 3/4 cup sugar, and 1 tablespoon lemon juice. Heat until sugar dissolves.

Step 3: Bloom the Gelatin - Bloom 1 tablespoon gelatin in 3 tablespoons cold water.

Step 4: Whip the Heavy Cream - Whip 1 cup heavy cream until soft peaks form.

Step 5: Beat the Egg Whites - Beat 2 egg whites with a pinch of salt until stiff peaks form.

Step 6: Combine the Mixtures - Fold the raspberry mixture into the whipped cream, then gently fold in the egg whites.

Step 7: Set the Mousse - Spoon mixture into glasses, cover, and refrigerate for 3-4 hours.

Step 8: Serve and Enjoy - Remove mousse from fridge, decorate with raspberries and mint.