1) In a saucepan, gently heat the cream. Add the sugar and gelatine. Once dissolved, add the grated lemon and lemon juice. Bring the cream to a simmer, to infuse the flavours, for about 10 minutes.
2) When the mixture thickens, pour it into six ramekins. Place the ramekins onto a tray and then put them in the refrigerator to chill and set, about 6 hours or overnight. Serve with raspberry coulis and top with a fresh raspberry.
Blend raspberries in a food processor. Strain the puree into a fine sieve over a bowl, using a rubber spatula. Discard the seeds.