For the cream cheese with elderberry, mix the cream cheese at room temperature with the juice and a little zest of one lime, vanilla pulp and 20 g fructose. Whip the cream and fold it in.
Bring the elderberry juice to the boil with 20 g fructose, add the plucked elderberries and simmer on low heat for 1 minute. Flavor with a dash of port wine.
Fill the cream cheese cream into a piping bag with a star-shaped nozzle and pipe rosettes onto dessert plates. Decorate with walnut halves.
Serve the cream cheese with elderberry while the compote is still warm.