Here’s a recipe for Raspberry Basil Mousse serving 4:

### Ingredients:
– 200g fresh raspberries
– 1/4 cup granulated sugar (adjust to taste)
– 1 tablespoon fresh basil leaves, chopped
– 1 teaspoon gelatin powder
– 2 tablespoons water
– 1 cup heavy cream

### Instructions:
1. In a blender or food processor, puree the fresh raspberries until smooth. Strain the puree through a fine-mesh sieve to remove the seeds. Set aside.

2. In a small saucepan, combine the raspberry puree, chopped basil leaves, and granulated sugar. Heat the mixture over low heat, stirring occasionally, until the sugar is dissolved and the mixture is slightly thickened. Remove from heat.

3. In a small bowl, sprinkle the gelatin powder over the water and let it bloom for 5 minutes.

4. Once the raspberry mixture has cooled slightly, stir in the bloomed gelatin until completely dissolved. Set aside to cool to room temperature.

5. In a separate bowl, whip the heavy cream until soft peaks form.

6. Gently fold the cooled raspberry mixture into the whipped cream until well combined.

7. Divide the mousse evenly among 4 serving glasses or bowls.

8. Chill in the refrigerator for at least 4 hours, or until set.

9. Optional: Before serving, garnish each mousse with fresh raspberries or basil leaves for a decorative touch.

Enjoy the refreshing and flavorful Raspberry Basil Mousse with its unique combination of sweet and herbaceous notes!