puree fresh raspberries with lemon juice and strain to remove seeds until smooth

combine raspberry purée, granulated sugar, and water in a saucepan and simmer until slightly thickened, then cool

sprinkle powdered gelatin over cold water in a small bowl and let it bloom for a few minutes

warm the gelatin mixture gently just until dissolved, then whisk into the cooled raspberry mixture

stir in rose water for a fragrant, floral note and set aside to reach room temperature

whip heavy cream with powdered sugar and vanilla until soft peaks form

gently fold the cooled raspberry mixture into whipped cream until fully combined and silky

spoon mousse into silicone dome molds and smooth tops with an offset spatula

refrigerate until set, about 4 hours or overnight for best texture

unmold domes carefully onto serving plates and garnish with edible rose petals or fresh raspberries