To make the compote cook the raspberries, sugar, and lemon juice for 10 minutes until slightly thickens. Arrange the compote in 4 cups and refrigerate.

Wash the raspberries and with the help of a blender make the raspberry puree, remove the seeds with a sieve then measure it.

Mix the freshly squeezed lemon juice and the sifted powdered sugar into the fruit puree. Taste it and adjust the sweetness to your liking.

To bloom the gelatin powder, sprinkle the powder over 2 tablespoons of cold water and allow it to sit for 3 minutes until it becomes thick and jiggly. Then, gently heat the mixture in the microwave. Make sure that you do not boil the gelatin at this point, only heat it up.

Once the gelatin mixture is liquid but not hot, mix it into the fruit puree. Make sure that the fruit puree is neither cold nor hot when mixing the gelatin in.

Then, immediately, with the help of an electric hand mixer, start to whip up the cold heavy cream until early stiff peaks. Do not overwhip it as the cream can become too hard to be able to fold with the fruit puree or might even break and curdle and become butter.

Gently fold the whipped heavy cream into the fruit mixture with the help of a rubber spatula.

Then, arrange the raspberry mousse on top of the raspberry compote in the 4 cups. Use a spoon or piping bag. Refrigerate for 6 hours to set.

Prepare some whipped chantilly and use fresh raspberries and herbs to decorate the mousse.

Store the mousse refrigerated for up to 2 days. Do not freeze it.