Lemon and thyme creams

These little creamy pots are quite simple to make and very refreshing. I adore lemon cakes, cream, and cheese cakes, not to forget "Tarte au citron", yum yum. I had a lemon and thyme creme brulée in a restaurant some time ago, and it was a really nice combination, so I have tried it here mixing the two types of thymes that we are growing in our border: delicious!

Makes 4 pots:

250g soft cheese (type Philadelphia)
4 eggs
60g sugar
Rind of 1 lemon
4 sprigs of thyme, chopped
1 tsp lemon extract
1 tsp vanilla extract

Topping:

Juice of 2 lemons
3 TBSP icing sugar
1/2 tsp agar-agar (alternatively, you can use vegetarian gelatine)

1. Whisk the eggs and sugar until light and fluffy. Add the cheese and whisk well. Add the lemon rind, thyme, lemon and vanilla extract and combine well. Pour into ramequins.

2. Cook for 20 minutes in a 180C pre-heated oven, either on a baking tray or in a shallow oven-proof dish with water up to 2/3 of the height of the ramequins. This will help to cook the inside of the cream. Check with a needle that it is cooked before removing them from the oven.

3. Leave to cool down.

4. To make the lemon jelly, combine the sugar and lemon juice in a small saucepan until the sugar is dissolved. Heat up and add the agar-agar. Bring to the boil, stirring constantly, and boil gently for 1-2 minutes.

5. Pour over each ramequin and leave to cool down completely. Serve cold.