Put the gelatin sheets into a bowl of cold water and let them soak while you heat half of the cream. Combine the cream, sugar spread in a medium saucepan and put it over medium-high heat. Bring it to a boil and then remove it from the heat then add the other half of the cream the lemon zest, lemon juice and lemoncello Squeeze the excess water out of the gelatin and add it to the warm cream. Stir well to make sure the gelatin is dissolved. Pour the mixture into the jars and refrigerate, covered, over then 4 hourrs. For garnish dry the lemon in the oven cut thinly slice and add icing sugar to dry quickly in a hot oven at 150`c for 15 minutes