In a small saucepan, add cold water.

Mix in gelatin and allow to sit for 5 minutes.

Stir in boiling water, vanilla bean, sugar, lemon juice, and raspberries.

Bring to boil on medium heat.

Turn down the heat to low and boil for 5 minutes.

Pour mixture into a Vitamix or food processor and blend until smooth.

(This reduces the raspberry seeds.)

Allow to cool 10 minutes.

In a large bowl, add whipping cream and beat with an electric mixer until stiff peaks form.

Fold in the raspberry mixture and allow to cool in the refrigerator for 1 hour.