Sieve the raspberries into a bowl and add the lemon juice and sugar.
Dissolve the gelatine in a bain-marie with a little of the raspberry juice. Pour the milk into a blender, add the gelatine mixture and blend for 1 minute. Add the raspberry purée, lemon and sugar mixture, then the egg yolks. Blend for 5 seconds. Remove the cover, add the cream and crushed ice, and keep blending until smooth. Pour into individual bavarois moulds and place in the fridge. When set, tip out of the moulds and serve with a raspberry coulis (below) and surround with a few frosted raspberries. To frost raspberries simply roll them in caster sugar.