Dissolve jelly crystals in 3/4 cup of hot water, leave to cool.
Beat cream cheese with sugar until smooth. Add lemon juice and zest, set aside.
In a separate bowl, beat evaporated milk until thick. Add cooled jelly and saffron infusion (as per packet instructions).
Fold in cheese mixture until fully combined. Spoon mixture into 6 individual serving glasses.
Leave to set in fridge for at least 6 hours. Serve with fresh whipped cream and berries.