Add the sugar and gelatin. Once dissolved add the grated lemon and lemon juice. Bring the cream to a simmer infusing the flavors for about 10 minutes. Once it thickens pour mixture into 6 ramekins.
Place ramekins onto a tray and then put in the refrigerator to chill and set about 6 hours or overnight.
Serve with raspberry coulis and top with a fresh raspberry.
For raspberry coulis
In a food processor puree raspberries. Over a bowl strain puree into a sieve using a rubber spatula discard seeds.
