Gingerbread Cream

Ingredients:

1.5 cups heavy cream
.5 cup milk
.5 cup chocolate sauce
1/4 cup gingerbread spice mix ( to taste )

Preparation:

Stir together all ingredients and pass through the iSi funnel & sieve. Put into a 1 US pint Whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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