In a saucepan, melt 50g of sugar until golden brown.
Add the butter to incorporate and melt it.
Add the wafer crumbs and mix.
Line the bottom of the silicone mold and refrigerate.
In the meantime,
Softened the cream cheese in a robot.
Add the remaining sugar, zests, and lemon juice. Set aside.
Whip the heavy cream until stiff.
Combine the two mixtures by lifting the device.
Pour the mixture into the mold and refrigerate for 2 hours.
Unmold delicately and serve on a plate.
Garnish with red fruits and coulis. Decorate with a Saint-Michel wafer.