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Sugar free bolero ice cream

INGREDIENTS

° 4 egg yolks
° 1 sachet of bolero 9g
° 1 liter of cream
° 250g mascarpone


WORKING METHOD

° Beat the egg yolks lightly with bolero for 10 minutes
° Then mix egg yolks with mascarpone and cream,
  and mix to a thick cream
° Place the bowl in the freezer

www.bolero-instantdrinks.be

Thanks to Stig Roar Skjelten for developing this delicious recipe.
Subject to all rights and without any adverse acknowledgement

0,00

Fijn dat u voor onze bolero winkel kiest

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