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.