Ingredients
150 ml heavy cream
40 g butter
1 g salt
200 g cream cheese, full fat
45 g powdered sugar
1 × vanilla bean(s)
1 × lemon(s)
2 × egg yolks
5 ml rum
50 ml sour cream
16 × butter biscuits
300 g mixed berries
Preparation
Mix the cream cheese, heavy cream, sour cream and icing sugar together into a smooth mass. Mix the salt, grated lemon peel, juice of the half lemon and the marrow of the scooped-out vanilla pod into the mass. Add the egg yolk and stir until smooth.
Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 N20 Cream Charger and shake vigorously. Cool the appliance in the fridge for 1-2 hours.
Crumble the biscuits and mix with the melted butter. Divide the mass between 4 glasses and press a little. Put the cheesecake mousse in the glasses, place the berries on top and drizzle with some rum.