Bloom the gelatin in a small bowl by sprinkling 2 teaspoons of unflavored gelatin over ¼ cup of cold water and let it sit for about 5 minutes.

Gently heat the mixture in the microwave for 15-20 seconds until fully dissolved, then set aside to cool slightly.

In a mixing bowl, whisk together ½ cup of fresh lemon juice, 1 tablespoon of lemon zest, and ½ cup of granulated sugar until the sugar dissolves completely, about 2-3 minutes.

Once the gelatin has cooled to room temperature, add it to the lemon mixture and stir well.

In a separate mixing bowl, whip 1 cup of heavy cream on medium speed until soft peaks form, about 3-4 minutes.

Gently fold the whipped cream into the lemon mixture using a spatula.

Transfer the mixture into serving bowls or a large dish, cover with plastic wrap, and refrigerate for at least 4 hours or until set.

Garnish each serving with a slice of lemon and a sprig of fresh mint before serving.