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.