Purée the raspberries in a food processor or blender.
Strain the purée using a fine mesh sieve over a medium bowl.
Stir sugar and salt into the strained purée.
In a small bowl, combine cold water and gelatin. Let it rest for 5 minutes.
Heat the berry mixture over medium heat for 2-3 minutes until the sugar dissolves.
Add the gelatin mixture to the pot after 5 minutes when it becomes firm.
Stir and allow the gelatin to dissolve on medium-low heat for 2-3 minutes without boiling.
Pour the berry gelatin mixture into a bowl and set aside to cool.
After 20 minutes, add vanilla bean paste. Allow the mixture to cool completely for another 20-25 minutes.
In a large bowl, whip the heavy cream to stiff peaks using a hand mixer with a whisk attachment.
Fold the whipped cream into the cooled raspberry gelatin.
Pour into small dessert cups, cover with plastic wrap, and chill for 4-6 hours, or up to 24 hours before serving.