2 tbsp extra thick double cream
2 tbsp mascarpone
2 tbsp inulin
Juice of 1 lemon
Pinch of sea salt

1. Put the cream and mascarpone into a bowl – whisk a little to thicken to desired consistency.
2. Stir in the lemon juice.
3. Add the salt and inulin, and gently combine.
4. Divide into two glass ramekins, top with a little lemon peel to decorate and place in the fridge until ready to be devoured.

Nutrition Per Serving
Carbs (g) 2.1
Fat (g) 20
Protein (g) 1.5
Fibre (g) 5.2
Calories 206