Lemon cream cheese pudding with saffron cream

Ingredients for 3 servings:

• 100 g cream cheese, 0.2%, room temperature
• 125 g mascarpone, room temperature
• 1 tbsp sugar
• 1 egg yolk, size M
• ½ organic lemon(s)
• 75 g cream
• 1 egg white, size M
• 1 packet of vanilla sugar
• 1 pinch(s) saffron powder

Instructions

Working time approx. 20 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

fine dessert

Squeeze the organic lemon and zest. Beat the cream cheese, mascarpone, and sugar with a hand mixer until smooth. Add the egg yolks and lemon zest and continue beating. Slowly add the lemon juice while continuing to beat. Divide the pudding mixture between 3 bowls. Place the bowls in a suitable dish (casserole dish) and fill the dish with water until about halfway full. Preheat the oven to 180°C (top/bottom heat), place the bowls in the lower part of the dish, and bake for 45 minutes. Then turn off the oven and leave the bowls in the oven for another 10 minutes. Carefully remove and let cool. Whip the cream. Whip the egg whites, slowly add the vanilla sugar while continuing to beat, and mix in the saffron. Stir into the whipped cream. Spread the saffron cream over the pudding.