Frozen lemon pots with rosewater raspberries

4 egg yolks and 2 large egg whites
150g caster sugar
1tb grated lemon zest
130ml lemon juice
300ml reduced-fat double cream

For the raspberries
zest and juice 1/2 orange
1tb rosewater
1-2tb granulated sugar
150g fresh raspberries
6 x 150ml ramekins

Put the egg yolks, caster sugar and lemon zest in a bowl set over a pan of just simmering water and, using an electric whisk, beat until tripled in volume and looking like cake mix. Stir in the lemon juice, then set aside.

Lightly whip the cream, then fold into the egg yolk mixture. Beat the egg whites until stiff and fold into the mixture. Pour into the ramekins and freeze for at least 4 hours or overnight.

To make the rosewater raspberries, put the orange zest and juice, rosewater and sugar into a small pan, and simmer for 2 mins to dissolve the sugar. Stir in the raspberries and chill until ready to serve with the frozen lemon pots.