Lime cream cheese

3/4 cups cream cheese, full fat
1 1/4 cups heavy cream
1 tbsp. vanilla sugar
2 tbsp. sugar
1 tbsp vanilla extract
1 x organic lime(s)

Grate the peel of the lemon very finely. Stir the cream cheese, cream, vanilla sugar, sugar and vanilla extract together with the lime peel and pass through the iSi funnel & sieve directly into the 1 us pint whipper. Screw on 2 N20 cream chargers one after the other and shake vigorously after each charger. Refrigerate for 1-2 hours.


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