Place the gelatine sheets in a bowl of cold water and leave to soften for 5 minutes.

In a medium saucepan, combine the double cream, milk, and caster sugar. Heat gently over medium-low heat, stirring occasionally, until the sugar dissolves and the mixture just begins to steam. Do not let it boil.

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

Stir in the rosewater and vanilla extract. Taste and add a little more rosewater if desired, being careful not to overpower the delicate flavour.

Divide the mixture evenly among 6 ramekins or dessert glasses (approximately 150ml each). Allow to cool to room temperature, then cover with cling film and refrigerate for at least 4 hours or overnight until fully set.

To make the compote, place 200g of the raspberries in a small saucepan with the icing sugar and lemon juice. Cook over medium heat for 5 minutes, gently stirring, until the berries break down into a sauce.

Press the compote through a fine sieve to remove seeds, then refrigerate until ready to serve.

To serve, spoon the raspberry compote over each panna cotta and top with the remaining fresh raspberries, mint leaves, and rose petals if using.