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Soak the leaves of gelatine in a bowl of cold water until soft (about 5 minutes).
Measure 15 fl oz (425 ml) of water into a saucepan, scrub the lemon then, using a peeler, pare off the coloured part only of the zest, add this to the pan, along with the sugar, and bring up to simmering point.
Take the pan off the heat, squeeze the leaves of gelatine with your hand to remove the excess water and add them to the hot lemon and water mixture, whisking all the time with a balloon whisk until the gelatine has melted.
Add the juice of the lemon, then strain the contents of the pan into a large bowl either through a coffee filter or a fine sieve lined with muslin or gauze.
Leave to cool, then cover and chill in the fridge until the jelly is on the point of setting (about 1-1½ hours).
Uncork the Champagne, measure out 10 fl oz (275 ml) and pour it into the jelly, stirring once or twice to blend everything together.
Ladle the jelly gently into serving glasses, trying to conserve as many bubbles as you can.
Chill the jellies, covered with clingfilm, for 4 hours.
For the cream, pour Champagne straight from the bottle and whisk it into the cream (about 6 guessed tablespoons for 5 fl oz (150 ml) of softly whipped double cream).