Lemon cream

Mix pectin (1 tsp, leveled), agar-agar (1/3 tsp), and sweetener (70 g) in a separate container.

In a saucepan, pour in coconut milk (150 g), add the zest of one lemon and lemon juice (110 g).

Pour in the dry mixture and whisk well.

Place over medium heat, bring to a boil, and cook for 1.5 minutes, stirring constantly.

Remove from heat, let it cool slightly, and add the butter (100 g of regular butter or 80 g of coconut butter, or 60 g of cocoa butter).

Blend the mixture with an immersion blender until smooth.

Place the cream in the refrigerator for 6–8 hours to stabilize.