Dissolve the gelatin in cold water in a small bowl and let it sit for about 5 minutes until it swells.

In a saucepan, combine the heavy whipping cream, whole milk, sugar, and sea salt. Warm the mixture over medium heat, stirring gently until hot but not boiling.

Remove from heat and mix in the bloomed gelatin until fully dissolved, then add the vanilla extract and stir to combine.

Let the mixture cool to room temperature before placing it in the refrigerator for approximately 30 minutes to thicken.

Once thickened, fold in a cup of whipped cream until well blended.

Pour the mousse into individual cups or a large bowl, cover, and chill for at least 4 hours or until firm.

When ready to serve, adorn with fresh berries and a sprig of mint for decoration.