Mascarpone cream


80 gms mascarpone cream cheese I used cream kraft cheese
250 ml whip cream
Sugar 30 gms
1 tsp Vanilla essence

Whip the whipping cream with sugar and vanilla essence until it’s frothy.
Add the cream cheese and mix with a spatula thoroughly to incorporate but do not over mix as the texture of the whipped cream might go. Once your done with the mixing spoon the mixture into a bowl and freeze.

Serve with pouched pear, it tastes well by itself too.
Keeps well in the freezer for a couple of days.



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