In a small saucepan sprinkle gelatin over water and let stand about 1 minute to soften. Heat gelatin mixture over low heat until gelatin is dissolved, then remove pan from heat and set aside.
In the bowl of a food processor, add pistachios and pulse until very finely chopped.
In a large saucepan heat pistachios, cream, half and half, sugar, and mint leaves over medium heat. Cook until just boiling, stirring. Remove pan from heat and stir in gelatin mixture. Divide mixture among eight ½-cup ramekins (or whatever small dish you prefer). Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Make the sauce: in a small saucepan, combine the raspberries, water, and sugar. Bring to a boil, then cook for a 3-5 minutes until slightly thickened. Puree and set aside.
For serving: dip ramekins one at a time into a bowl of hot water for just a few seconds. Run a thin knife around the edges and invert ramekin onto the center of a small plate. Serve with raspberry sauce.