- 140 ml milk
- 200 ml heavy cream
- 140 g yogurt
- 60 g mascarpone
- 40 ml elderflower syrup
- 40 g fresh, juicy fruits
- 5 g mint
- 20 g karamellisierte Walnüsse, zerdrückt
- 4 × wheat flour tortillas
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