Heat the cream, sugar and lemon rind in a wide-based pan, over a low heat until it reaches simmering point. Stir continuously for about 3 minutes.
Remove from the heat and allow to cool until lukewarm.
Put 3 raspberries in the bottom of each coffee cup. Mix the lemon juice and brandy with the cooled cream mixture and stir in well. Pour over the raspberries (if these float, just push them back down again).
Transfer to the fridge to set, a minimum of 2 hours.