200 g Cream cheese, full fat
200 ml Yogurt
60 ml Lime juice
70 g Powdered sugar
Combine the cream cheese, powdered sugar and lime juice until the sugar has dissolved. Stir in the yogurt. Pass the mixture through a fine mesh sieve and pour into the dispenser. Screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.
Dice summer fruits finely for the fruit ragout. Stir 1 tbsp. vanilla pudding powder into 1 tbsp. cold orange juice until smooth. Bring 100 ml orange juice to the boil and add to the vanilla pudding powder mixture. Add diced fruit and allow to cool. Serve in a glass with the fruit ragout and enjoy immediately.