| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Sainsbury’s, Sainsbury11 |
6 |
servings |
INGREDIENTS
| 250 |
g |
Mascarpone cheese; (8oz) |
| 2 |
tb |
Brandy |
| 2 |
tb |
Fine ground espresso coffee |
| 25 |
g |
Icing sugar; (1oz) |
| 75 |
g |
Deluxe Belgium plain gluten free; (3oz) |
|
|
; chocolate grated |
| 5 |
tb |
Single cream |
| 300 |
ml |
Double cream; ( 1/2 pint) |
INSTRUCTIONS
Beat the mascarpone cheese in a bowl with the brandy, espresso coffee
and icing sugar. Reserving 1 tablespoon of grated chocolate, stir in
the remainder, with the single cream.
Whip the double cream until just peaking and fold into the mascarpone
mixture.
Turn the mixture into a freezable container and freeze for 2-3 hours.
Serve scooped into cups. Drizzle with brandy if liked and decorate
with lightly whipped cream and sprinkle with chocolate.
Converted by MC_Buster.
NOTES : A delicious quick and easy dessert originating from Italy.
Converted by MM_Buster v2.0l.
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