500 ml heavy cream
125 g superfine sugar
Finely grated zest of 2 large lemons
90 ml freshly squeezed lemon juice
2 tbsp water
2 tbsp unflavored gelatin powder
Sprigs of mint, to decorate
Pour the cream into a saucepan and add the sugar and half the zest. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring all the time, for 3 minutes. Do not let the cream bubble up and boil. Remove from the heat.
Place the lemon juice and water in a small saucepan. Sprinkle with the gelatin and set aside for 5 minutes. Gently warm over low heat, stirring until the gelatin has melted. Remove from the heat, let cool a little before stirring into to the cream mixture.
Leave the cream to cool for 15 minutes. Stir once and pour into 6-8 small ramekins. Sprinkle with the remaining zest and chill in the refrigerator until set, 4 hours. Decorate with fresh sprigs of mint.