In a small bowl, stir together gelatin and cold water; set aside to soften.

In top of a double boiler over boiling water, whisk egg yolks until smooth. (Set egg whites aside for use later in this recipe!) Whisk in sugar and lemon juice. Cook, whisking constantly, until sugar is dissolved and the mixture starts to thicken a bit, about 10 minutes.

Stir gelatin mixture into lemon mixture and cook just until dissolved, only around 1 to 2 minutes. Whisk in lemon zest.

Transfer mixture to a large mixing bowl. Place bowl over a larger bowl of ice water and set aside, stirring or whisking frequently, until mixture has cooled and started to thicken, around 10 to 15 minutes. (Don’t let it set too long, because it will become too stiff to continue.)

With an electric mixer, whip the egg whites until stiff peaks form, but not dry. Fold into the cooled lemon mixture until blended.

In a separate bowl, whip the cream with an electric mixer until soft peaks form. Do not over beat. Fold whipped cream into lemon-egg white mixture until well blended.

Spoon mixture into champagne/wine glasses, pots-de-crème, small ramekins – or a large mold. Refrigerate until set, about 2 hours.

Garnish with fresh berries and/or mint leaves.