Bloom gelatin: Put 8 g gelatin in a small bowl with 30 g cold water and let bloom 5 minutes.

Warm lemon + sweetener: In a saucepan, combine 60 g lemon juice, lemon zest and 80 g powdered sweetener. Warm gently until the sweetener dissolves and the mixture is fragrant.

Temper yolks: Whisk 3 egg yolks in a heatproof bowl. Slowly drizzle ~120 g of the warm lemon liquid (or warm cream) into yolks while whisking to temper.

Cook custard: Return tempered yolks to saucepan with remaining warm liquid and stir over medium-low heat until custard coats the back of a spoon (~75–80°C / 165–175°F). Remove from heat.

Dissolve gelatin: Stir the bloomed gelatin into the hot custard until fully dissolved. If using 120 g cream cheese, whisk it in now until smooth. Add 1 tsp vanilla and a pinch of salt. Strain into a bowl for extra silkiness. Cool in an ice bath until room temp (20–30 min).

Whip cream: While custard cools, whip remaining heavy cream to soft peaks (bowl chilled if possible).

Combine: Add one spoonful of whipped cream to the custard to lighten, then fold custard into whipped cream in three additions, using gentle folding motions to keep the mousse airy.

Portion & chill: Spoon into 6 serving glasses or ramekins. Chill at least 2 hours (overnight is ideal).

Serve: Garnish with lemon zest, raspberries, or mint and serve chilled.