Blend 2 cups of fresh or frozen raspberries until smooth. Strain through a fine-mesh sieve to remove seeds, yielding about 1 cup of purée. Set aside.

In a small bowl, sprinkle 1 tablespoon of powdered gelatin over 3 tablespoons of cold water. Let sit for about 5 minutes until swollen.

Combine raspberry purée with ¼ cup of granulated sugar and 1 teaspoon of lemon juice in a saucepan over medium heat. Stir until sugar dissolves, about 3-4 minutes.

Remove from heat and whisk in the bloomed gelatin until fully dissolved.

In a mixing bowl, beat 1 cup of heavy whipping cream until soft peaks form, about 3-5 minutes.

Gently fold the whipped cream into the raspberry mixture in three additions.

Pour the mousse into heart-shaped molds, cover with plastic wrap, and refrigerate for at least 4 hours to set.

Melt 4 ounces of white chocolate with ½ cup of sweetened condensed milk in a small saucepan over low heat, stirring until smooth.

After the mousse has set, carefully remove it from the molds and pour the mirror glaze over each mousse.

Let the glaze set for 10-15 minutes before serving.

Gently lift the mousse onto dessert plates and garnish with fresh raspberries or mint leaves.