1. Prepare the Crust:

1. Make raspberry compote: In a small saucepan, combine raspberries, 1/4 cup sugar, lemon juice, and rose water. Cook over medium heat, stirring occasionally, until thickened (about 5 minutes). Let cool.
2. Prepare gelatin: Sprinkle gelatin over 3 tablespoons cold water in a small bowl. Let bloom for 5 minutes. Then microwave for 10 seconds until dissolved.
3. Make lemon velvet mousse: In a stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla and lemon extract. In another bowl, whip heavy cream to soft peaks. Gently fold whipped cream into cream cheese mixture. Fold in dissolved gelatin.
4. Assemble domes: Place silicone hemisphere molds on a tray. Fill each mold halfway with mousse. Add a spoonful of cooled raspberry compote in the center. Fill with remaining mousse, smoothing the top. Freeze for at least 4 hours or overnight.
5. Make mirror glaze: In a saucepan, combine white chocolate chips, sweetened condensed milk, water, and corn syrup. Heat over low heat, stirring constantly, until chocolate is melted and smooth. Remove from heat. Add gelatin mixture and stir well. Add pink food coloring and lemon extract. Strain through a fine sieve. Let cool to 90°F (32°C).
6. Glaze domes: Remove frozen domes from molds. Place on a wire rack over a baking sheet. Pour mirror glaze over each dome, ensuring full coverage. Let excess drip off. Refrigerate for 10 minutes.
7. Finish: Carefully transfer glazed domes to serving plates. Dust with edible gold dust using a small brush. Let temper at room temperature for 15 minutes before serving.