In a medium saucepan, warm the heavy cream over medium heat until steam begins to rise and it is just below a simmer. Turn off the heat, slit open the chamomile tea bags, and whisk the loose tea into the cream. Cover and let steep for 15 minutes.

Pour the infused cream through a fine-mesh sieve set over a bowl, pressing gently on the tea leaves with a flexible spatula to extract every bit of flavor.

Return the strained cream to the saucepan and set it over medium-high heat. Bring to a boil, then lower the heat to keep a steady simmer for 3 to 5 minutes. To test readiness, dip a clean metal spoon into the cream, wait a few seconds, then run your finger through the coating; a clear line that holds means it is ready.

Turn off the heat and pass the hot cream through a sieve once more into a clean mixing bowl.

Drop in the finely chopped white chocolate and let it sit for a minute, then whisk gently until the chocolate is fully melted and the mixture is smooth.

Add the raspberries and the freshly squeezed lemon juice, then whisk until the fruit is broken down and the cream turns a pretty blush pink. You will feel it thicken slightly.

Divide the mixture among four serving glasses or ramekins. Refrigerate for at least 4 hours, or until completely set.