Lemon blancmange

Place the gelatin in a bowl and cover with cold water. Leave to stand for 5 mins. Zest the lemons, then place the cornflour into a large saucepan. Squeeze the lemons one by one into the saucepan, mixing thoroughly after each addition. Stir in the sugar, then slowly pour in the cream and milk, while whisking the mixture. Place on the heat and simmer for 2 mins, before bringing to the boil. Squeeze the water out of the gelatin and add to the pan. Stir until dissolved. Allow to cool, then add the lemon zest. Pour into a 1-litre mould and chill for 12 hours, until set. Place the mould in a large bowl and pour hot water into the gap between the bowl and mould to loosen the blancmange. Stand for 2 mins, then turn out by placing a plate on top of the mould and turning it over, holding the mould. Tap the top firmly to remove the mould. Top with strips of lemon peel and serve.