Heat the cream to body temperature.
Add the sugar and stir to dissolve.
Add the lemon rind.
Sponge the gelatine in the sherry.
Heat slightly until the gelatine has melted.
Stir into the cream and leave until slightly thickened.
Add the fruit.
Grease 10 ramekins with non-stick spray and divide the mixture among them.
Chill until set and unmould on a serving platter just before serving.
Serve with a berry sauce.
Decorate with chocolate curls and spun sugar if desired.
Note:Make berry sauce by puréeing berries in a food processor or blender and sweetening with a little sugar.