Lemon and cream cheese verrine, cheesecake style

Ingredients

for 3 servings

• Cream cheese (Philadelphia style)200 g (7.1 oz)
• Heavy cream150 g (5.3 oz)
• Lemon juice20 g (0.7 oz)
• Erythritol30 g (1.1 oz)
• Vanilla extract3 g

Directions

1. Bring the cream cheese to room temperature, then work it with a whisk together with the erythritol until you have a perfectly smooth cream.
2. Add the lemon juice and the vanilla extract, then mix to combine them well.
3. Whip the well-chilled heavy cream to firm peaks with a mixer.
4. Fold the whipped cream gently into the lemon mixture with a spatula, lifting the mass to keep the volume.
5. Spoon into glasses and chill for at least 2 hours before serving, well chilled.