Vanilla cream

1/2 cup mascarpone
3/4 cup yogurt
3/4 cup heavy cream
1 1/2 tbsp powdered sugar
1 x vanilla bean(s)
Thoroughly mix together all of the ingredients except the vanilla bean, until the powdered sugar has dissolved and a creamy mixture has formed. Halve the vanilla bean lengthways, scrape out the vanilla bean pulp and stir into the mixture. Then pass the mixture through the iSi funnel & sieve into the 1 pint whipper, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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