- 200 ml heavy cream
- 185 g yogurt
- 90 g mascarpone
- 25 g powdered sugar
- 1 × vanilla bean(s)
Stir all ingredients except the vanilla pod together until the icing sugar has dissolved and a creamy mass has formed.
Cut the vanilla pod in half lengthwise, scrape out the vanilla marrow and mix into the mass. Next, pour the mixture through the iSi Funnel & Sieve directly 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.
Serve the various toppings in extra bowls so that everyone can conjure up their own flavour explosion:
- 40 g seasonal fruits (e.g. raspberries/blueberries/grapes)
- 40 g seasonal nuts (e.g. hazelnuts/almonds/walnuts)
- 40 g sweets (e.g. Smarties/Maltesers/cookies)
- 10 ml sweeteners (e.g. honey, acorn syrup, stevia)
Recipe by David Weber, Wrapstars