- 3 DL milk
- 100g of dessert coatings
- 120g Mascarpone
- 3DL cream, stiff struck
- 200g fresh strawberries, slightly crushed
Heat milk and dessertwood until the dessert coat is dissolved.
Remove the dessert coat of milk from the stove and undergone the mascarpone.
Put in the fridge and let it cool.
Pull the beaten cream under the cooled crowd and mix the crushed strawberries.
Fill the liquid glacem mixture into a container or cast in glacest gel shapes and freezing until the Glace are frozen.