Beat the eggs with the sugar in a bain-marie, when they are well foamy add the warm lemon juice with the hydrated gelatin, the butter in cubes and continue beating until it thickens, it is hot but taking care not to overcook. Remove from heat and continue beating gently until warm. Cover the dessert and put it in the fridge until it is very cold. Decorate with small cups of cream, lemon wedges and the leaves.
If you do not have a mold with high edges, use a tall strip of acetate to hold the vanillas until the filling is set. Once cold, it is removed. Acetate is purchased from confectionery stores.