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
