1/2 cup (125 ml) 35 % heavy cream
1/3 cup (70 g) sugar
8 oz (250 g) cream cheese, softened
1/2 vanilla bean (seeds only)
9 graham crackers, broken into pieces
1 cup (250 ml) Blueberry Compote
1. In a bowl, whip the heavy cream with 2 tbsp of the sugar until soft peaks form. Set aside.
2. In another bowl, beat the cream cheese with the remaining sugar and the vanilla seeds. Stir gently into the whipped cream.
3. At the bottom of 6 Mason jars, spoon 1 tbsp of the cheese mixture. Top with the graham cracker pieces and the remaining cream cheese mixture. Screw the tops onto the Mason jars or cover the glasses. Refrigerate for 2 hours.
4. Before serving, top it with some Blueberry Compote.
Formulation courtesy of Ricardo Cuisine