For this recipe it is important that you use thin tall liqueur glasses, about 3 inches tall to give you the right effect. Start by making up the jelly, according to the directions on the packet and leave to cool. Meanwhile, thread the raspberries (3 for each glass) onto skewers, half the height of the glasses. Place 1 skewer into each glass, and ½ fill each glass with the made-up jelly. Place the glasses in the fridge and chill for about 1 hour till the jelly is set. When the jelly is ready, remove the glasses from the fridge and carefully remove the skewers, leaving the raspberries floating in a line in the set jelly. The next step is to make the ganache`. Gently heat the cream and white chocolate together in a saucepan until the chocolate is melted and you are left with a thick white chocolate ganache`. Leave to cool completely, and then pour the ganache` over the jelly in all of the glasses. Put the glasses back into the fridge to set the ganache` while you make the lemon cream cheese topping. Mix the lemon curd, lemon zest and cream cheese together in a small bowl and place in a small piping bag. Remove the raspberry jelly from the fridge again, and use the lemon cream cheese to pipe a rosette into each glass. Finally decorate the top of the raspberry jellies with the remaining raspberries. (Makes 10)