To make this raspberry mousse, start by softening the gelatin. This is done by pouring the gelatin in cold water. The gelatin will soak up all the water. This is called blooming the gelatin. It only takes a few minutes for the gelatin to be ready.
While the gelatin is softening, put the raspberries, 1 cup granulate sweetener, and a little water in a small saucepan.
Heat the berries and sweetener until the berries begin to break down. Depending on if you’re using fresh or fresh still frozen berries, this may take up to 5 or 6 minutes.
Remove the seeds by pressing through a fine-mesh strainer to collect the fruit juice in a bowl.
Heat gelatin mixture in microwave on high power for 30 seconds. Remove and whisk for 1 minute (let cool 4 minutes until just warm (don't let it cool completely or it may start to set).
In a separate large mixing bowl using a hand mixer, blend cream cheese, and 1 cup powdered sweetener until combined. Add in heavy cream and on high speed until soft peaks form.
Add vanilla and red food coloring if using (I think I used about 14 drops liquid coloring) and mix until combined.
Mix in strained raspberry puree and mix until well combined.
Transfer to six small dessert cups for individual serving sizes. It’s best to allow the raspberry mousse to chill at least 30 minutes to an hour before serving.