Soak the gelatins in water and melt them at low heat, taking care that it does not come to a boil.

Grate the rind of the lemons, squeeze their juice and mix them with the erythritol into the cheese cream.

With a pinch of salt, beat the egg whites into a stiff foam.

Mix 1-2 tablespoonfuls of the cream cheese mixture into the melted gelatin and then re-mix  it with  the rest of the cream cheese.

Finally, toss in the egg white very carefully. Scoop the mousse in glasses, cover them and let them cool in the fridge for 12 hours.

Cut the dried apricots into small pieces, fine chop the mint and mix it all together with the apricot seed oil. When the fruit has cooled, scoop it on the frozen foam, and it is ready to serve.