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Combine fresh or thawed raspberries, sugar, water, and lemon juice in a saucepan on high heat and bring to a boil.
Once the mixture begins to boil, lower the heat and allow raspberries to cook and soften, stirring occasionally for about 8-10 minutes.
Remove sauce from heat and press through a fine mesh strainer, discard the seeds. Return to saucepan and stove.
Add 1 tablespoon of cornstarch to 3 tablespoons of water and whisk to combine. Add to raspberry sauce and cook on high heat, whisking constantly until glaze thickens, about 1 minute.
Transfer to a separate bowl to cool completely. Once cooled, pour sauce into an airtight jar and refrigerate until ready to use.
Put the chopped white chocolate and 1/4 cup of heavy cream into a small bowl. Microwave in 30 second intervals, stirring after each until fully melted and smooth. Set aside to cool completely.
In a medium chilled stainless steal bowl, using a handheld mixer, whip the remaining 1 and 1/4 cup of heavy cream with the powdered sugar and vanilla until it reaches stiff peaks.
Scoop the cooled white chocolate ganache into a large bowl. Slowly fold in the mousse, 1/3 at a time until it’s all incorporated. Cover with plastic wrap and chill in the refrigerator for 2 hours, or overnight.
Pipe or spoon a layer of mousse into each dessert cup. Pour a layer of raspberry sauce on top, then add a layer of fresh raspberries. Repeat layers (mousse, raspberry sauce, raspberries, mousse) for all of the glasses.
Garnish with fresh raspberries and fresh mint leaves. Enjoy!