In a small bowl, sprinkle powdered gelatin over 3 tbsp cold water. Let sit for 5–10 minutes.
In a saucepan, combine cream, milk, and sugar. Heat on medium until sugar dissolves. Do not boil.
Remove from heat. Add bloomed gelatin, rosewater, and vanilla. Stir until smooth.
Pour into serving glasses. Let cool, then chill for 4 hours or until set.
In a small saucepan, simmer raspberries, sugar, and lemon juice for 5–7 minutes. Mash, stir, and strain.
Cool the glaze and spoon over chilled panna cotta. Garnish as desired and serve cold.
