Whip the 35% cream until it is firm. Incorporate the vanilla seeds.
Set aside in the refrigerator.

Put the raspberries, sugar, and water in a saucepan and bring to a boil over medium heat.
Reduce the heat, cover, and cook for 10 minutes, stirring several times.
Remove the saucepan from the heat and crush the mixture with a potato masher.
Pass it through a sieve into a bowl. Crush the mixture well to extract as much liquid as possible.

Add the gelatin sheets that have been previously softened in a bowl of water. Mix until they are dissolved.
Add the mascarpone to the raspberry juice and beat well with an electric mixer until you get a smooth mixture.

Fold in the whipped cream with a spatula until you get a homogeneous consistency.
Divide the mousse into 8 small glasses. Cover with plastic wrap and refrigerate for at least 4 hours.
Just before serving, decorate the top of the glasses with fresh raspberries.