In a sauce pan, combine your heavy cream and sugar. Stir gently to prevent the sugar from burning on the bottom and heat on medium speed. Let it come to a simmer.

In a bowl, add your water and powdered gelatin.  Stir to insure all your gelatin is properly hydrated. Let this bloom for a few minutes while your cream heats.

Just as your cream starts to come to a simmer, add your poppy seeds, lemon zest, and rose water. Turn off the heat and cover the pot with a lid.

Let this infuse for at least 30 minutes.

After 30 minutes, your cream should still be hot enough to melt the gelatin but not too hot where it will break the chains in the gelatin.

Pour the warm liquid into the bloomed gelatin and stir.  If it happens that your liquid has cooled, just place it back on the stove on VERY low heat and stir until your gelatin has dissolved.

Let the pan cotta sit in room temp before molding it. Stir every once in a while to keep the poppy seeds suspended or else it will all just sink to the bottom if you cast it now.

If you decided to unfold you panna cotta, lightly grease your molds with a little bit of oil.  Pour the panna cotta mixture in and let it set the rest of the way in the refrigerator.