Stir the mascarpone, yoghurt, heavy cream and elderflower syrup together to form a creamy mass. Pour the mixture through the iSi Funnel & Sieve into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.
Briefly heat the tortillas in a frying pan and cover with elderberry and mascarpone crème, fresh fruit, caramelised walnuts and mint. Roll the tortillas into a wrap and serve.
Recipe by David Weber, Wrapstars
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