To this, add the freshly squeezed lemon juice and grated lemon rind. With stirring, pour in the cream and brandy. Without stopping the stirring, pour in the hot gelatin in a trickle.
Remove the mixture from the heat and distribute it into bowls. Store them in the fridge for at least 6-7 hours until tight.
Before presenting, dip briefly in hot water and invert onto a suitable plate.