Soak the gelatine sheets in a bowl of cold water for 5 minutes until soft and pliable.

In a medium saucepan, combine the double cream, milk, and caster sugar over medium-low heat, stirring until the sugar dissolves completely. Do not let it boil.

Remove the cream mixture from heat. Squeeze excess water from the softened gelatine and stir into the warm cream until fully dissolved.

Add the rose water and vanilla extract to the mixture, stirring to combine evenly.

Divide the mixture evenly among 6 ramekins or serving glasses. Allow to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight until set.

To make the compote, place 150g of raspberries in a small saucepan with icing sugar and lemon juice. Cook over low heat for 5-7 minutes, gently crushing the berries, until slightly thickened.

Allow the compote to cool completely, then fold in the remaining 100g of fresh raspberries.

To serve, spoon the raspberry compote over each set panna cotta and garnish with dried rose petals.