Creamy Lemon-Caramel Jelly

Squeeze juice from half a large lemon. Add 3 tsp sweetener and reduce until it turns dark caramel color.

Dissolve gelatin in a small amount of warm cream.

Using a mixer, combine: 35% cream, Ricotta cheese, dissolved gelatin, lemon caramel, and 2 tsp sweetener.

Pour the mixture into molds (e.g., silicone cupcake molds).

Chill in the refrigerator until set.

Enjoy your dessert!