Cream curd cheese with lemon zest, sugar, brandy and milk.
Allow gelatine to melt according to instructions and stir into curd mixture.
Whip whipped cream until stiff, set aside one third and fold remaining whipped cream into curd mixture.
In a cooled rinsed baking dish, fill alternating layers of curd and narrow layers of currant jelly. Using a fork, fold through a few times until marbled. Set crem aside to cool.
Turn out onto a platter before serving and garnish with remaining whipped cream.
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