Heat the cream and caster sugar together in a saucepan until the sugar has dissolved. Bring to the boil, then reduce the heat and simmer for 3 minutes.
Remove the pan from the heat, add the lemon juice and immediately pour into 4 x 150 ml (¼ pint) ramekins. Set aside to cool completely, then chill overnight in the refrigerator.
Combine the raspberries and icing sugar in a bowl and mash lightly. Leave to stand for 30 minutes until really juicy. Spoon the raspberry mixture on to the lemon creams and serve with crispy cinnamon cookies (see below).