Over medium heat, place raspberries, maple sugar, lemon juice and zest, and sea salt in a pan. Stirring often, cook until the berries burst open and begin to release their juices, about 10 minutes.
Place a fine mesh sieve over a medium bowl. Pour the berry mixture in the sieve. Press firmly with the wooden spatula or spoon to release the maximum amount of juice. Delete seeds.
Pour gelatine and water in a small bowl. Let gelatin bloom for five minutes. Stirring often, add gelatin to saucepan with berries and heat on low heat until dissolved. This should take 1 to 2 min. Pour the strained juice of the berries back into pan along with gelatin and continue to cook until it begins to simmer, about 2 to 3 more minutes. Stir in the yogurt and remove from heat. Let mixture cool down to room temperature.
Beat cream with vanilla in a large bowl, until stiff peaks form. Mix 1/4 of the whipped cream with the cooled berry mix, and then fold in remaining whippedcream until well combined.
Pour mousse into serving dishes. Cover with plastic wrap and refrigerate for at least four hours or overnight.
