Wash 2 cups of fresh blackberries thoroughly. Blend with ¼ cup of granulated sugar and 1 tablespoon of lemon juice until smooth. Strain through a fine-mesh sieve.

Sprinkle 2 teaspoons of gelatin powder over 3 tablespoons of cold water and let it sit for 5 minutes.

Microwave the bloomed gelatin for 10-15 seconds until fully dissolved.

In a large bowl, combine the strained blackberry puree and the dissolved gelatin.

In a chilled bowl, whip 1 cup of heavy whipping cream with 1 teaspoon of vanilla extract and a pinch of salt until soft peaks form.

Fold the blackberry mixture into the whipped cream gently.

Spoon the mousse into individual serving cups and refrigerate for at least 1 hour.

Garnish with additional blackberries or whipped cream before serving.