Mascarpone Cream

2.75 tbsp elderflower syrup
0.25 cup mascarpone
3/4 cup yogurt
3/4 cup  heavy cream
Mix together the mascarpone, yogurt, cream and elderflower syrup into a creamy mass. Pass through the iSi funnel & sieve into the 1 pint dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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