80 gms mascarpone cream cheese I used kraft
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.
Once it’s set Serve with pouched pear, it tastes well by itself too.
Keeps well in the freezer a couple of days.