Wild Raspberry Mousse

Place raspberries, maple syrup, lemon juice, lemon zest, and salt in a saucepan over medium-low heat. Cook, stirring often, until berries begin to burst and release their juices; about 10 minutes.

Place a fine mesh sieve over a medium bowl. Pour berry mixture into the sieve. Using the back of a wooden spoon or spatula, press firmly on the mixture to release as much of the juice as possible. Discard seeds.

Place gelatin and cold water into a small bowl and allow gelatin to bloom for 5 minutes. Add gelatin to the saucepan the berries were in, and heat over low heat, stirring often, until gelatin is dissolved, 1 to 2 minutes. Pour strained berry juice back into the pan with gelatin, and cook for an additional 2 to 3 minutes or until just beginning to simmer. Remove from heat, and stir in yogurt until completely smooth and combined. Let mixture cool to room temperature.

Beat cream and vanilla together In a large bowl until cream holds stiff peaks. Stir 1/4 of whipped cream into cooled berry mixture, then fold berry mixture into remaining whipped cream until smooth and combined.

Pour mousse into serving containers. Cover lightly with plastic wrap; refrigerate until chilled, at least 4 hours to overnight.