Ingredients for 4:
100ml fresh cream - 100ml cream cheese - 50ml coconut cream - 100g almonds - 2 tbs erythtritiol - 1 tsp lemon juice - 8 large strawberries- mint leaves - 4 blueberries - 1 tsp liquid vanilla - 25g butter at room temperature
Beat the cream and set aside. Beat cream cheese, vanilla, lemon juice, 1 tbs of erythtritol and coconut cream. Add the whipped cream by hand. Put in the fridge. Put the almonds in the oven for 10 minutes at 180°C on a baking sheet. Let them cool down. Coarsely grind them without making a powder. Add 1 tbs of erythtritol and the butter. Fill the bottom of 4 ramekins with a layer of almonds (press down with the back of a spoon). Add a layer of cream, 1 diced strawberry, another layer of cream. Finish with a sliced strawberry-1 blueberry or raspberry and mint and sprinkle with almond crunch.
The almond crunch with cream and the fresh fruit is divine.
