In a small bowl, sprinkle the gelatin powder over the cold water. Let it sit for about 5 minutes to bloom.

Once bloomed, heat the gelatin mixture in the microwave for about 10 seconds until it dissolves.

In a mixing bowl, add the heavy cream and whip it on medium speed until soft peaks form.

Gradually add the powdered sugar and vanilla extract while whipping.

Slowly pour the dissolved gelatin into the whipped cream while mixing on low speed.

Gently fold in the fresh raspberries using a spatula.

Transfer the mixture to a serving dish or individual cups. Refrigerate for at least 2 hours to set.

Once set, scoop out the Raspberry Fluff and serve.